Yes, I will admit it. I absolutely love salmon—especially this Teriyaki Salmon with Rosemary. It is probably one of my favorite fish to cook at home. I’ve made this recipe for years, but ever since figuring out how to make my own delicious refined sugar-free teriyaki sauce, I’ll make it even more. If you haven’t tried my Homemade Teriyaki Sauce, you really need to check it out. It uses all natural ingredients and is also gluten-free. I don’t think you’ll ever go back to store bought teriyaki once you discover how easy it is to make. Did I mention that it’s also Whole30 friendly?
You might be asking yourself, “Is she crazy combining teriyaki with rosemary?” Yes, I’m definitely a little crazy, but this flavor combo definitely works. It wouldn’t be my go to salmon marinade for years if it didn’t. The teriyaki pairs perfectly with the sweetness of the salmon, and the rosemary adds a depth of earthiness to the dish. Dare I say that Teriyaki Salmon with Rosemary is quite the perfect weeknight (or any night) dinner?
Let’s get cooking. This recipe is simple beyond belief, and it only takes 20 minutes to cook. I usually marinate the salmon while I am prepping our side dishes.
PREPARE TERIYAKI SALMON WITH ROSEMARY:
Place the Homemade Teriyaki Sauce in a shallow bowl, and sprinkle with the rosemary. Place the salmon flesh side down in the bowl. Let the salmon marinate for approximately 30 minutes while you prep the rest of dinner.
Preheat the oven to 350ºF. Place the salmon in a prepared baking dish (skin side down), and bake for approximately 20 minutes. Salmon is ready when it flakes fairly easily with a fork.
Yes, it really is that simple.
- If you don’t have time to make Homemade Teriyaki Sauce, you can definitely use a store bought version. I did that for years. But, I will say, my homemade version is healthier for you, and it tastes SO much better. You can store any leftover sauce in the fridge for about a week. Use it for stir fry, as a dipping sauce, or use the leftover sauce to make Teriyaki Turkey Meatballs.
- Need a dish that is easy to clean up when cooking with a sticky sauce? Try Le Creuset. I love their enameled stoneware for the way it conducts heat, not to mention the ease of washing. My small rectangle dish is perfect for baking a few fish fillets or even a small casserole.
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PIN THIS RECIPE FOR LATER:
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- 2 salmon fillets
- 3 tablespoons teriyaki sauce
- 1 teaspoon rosemary dry or fresh (2 teaspoons for fresh)
- Place the Homemade Teriyaki Sauce in a shallow bowl, and sprinkle with the rosemary. Place the salmon flesh side down in the bowl. Let the salmon marinate for approximately 30 minutes while you prep the rest of dinner.
- Preheat the oven to 350ºF. Place the salmon in a prepared baking dish (skin side down), and bake for approximately 20 minutes. Salmon is ready when it flakes fairly easily with a fork. Yes, it really is that simple.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 494Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 143mgSodium 1174mgCarbohydrates 5gFiber 0gSugar 4gProtein 52g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.