Slow Roasted Wild Salmon with Honey Teriyaki Glaze


2014-11-03 18.33.35


Wild salmon is more lean than conventional salmon and can be more chewy when cooked. The key to a tender flaky wild salmon is slow roasting at a low temp.

Hope you enjoy this recipe.


Slow Roasted Wild Salmon with Honey Teriyaki Glaze

For the wild salmon:

Preheat oven to 300 degrees F.

Line a baking pan with foil and place 4 wild salmon filets on it, skin side down.

Lightly drizzle the filets with EVOO and season with freshly cracked black pepper.

Roast for 15-20 min, until almost flaky.

While roasting, make the sauce below.

After 15-20 min, remove the salmon and brush the tops with the glaze. Set the oven on high broil setting and move the oven rack close to the top (about 8 inches from the top. Broil for about 5 minutes, checking often to make sure the glaze isn’t over caramelizing or burning.

Once the top of the salmon is nicely browned, remove and serve with more glaze and top with toasted sesame seeds.


Honey Teriyaki Glaze:

Combine the following ingredients in a small sauce pot:

1/3 cup tamari

1/3 cup rice wine vinegar

1/3 cup white wine

1/4 cup raw honey

5 cloves garlic, smashed

2 in. fresh ginger, smashed


Bring the sauce to a gentle boil and reduce for 10 minutes.

Strain the sauce and remove the garlic and ginger pieces.

Put sauce back in the pan and add 1 TBS whole wheat flour.

Simmer on low while whisking the flour into the sauce for a couple of minutes.

Store sauce in an airtight container in the fridge.

It’s great on chicken, tofu, fish or even as a veggie stir fry sauce.


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