Large gingerteriyakisalmon400

Ginger Teriyaki Salmon

"Gateway to the North" is one of my absolute favorite Spice House blends. So, I created this recipe to use it with.

Yield: 4
Collections: American Fish Main Dish

Featured Ingredients

"Gateway to the North" Maple-Garlic Seasoning is sweet, savory, and one of our most unique blends. This staff favorite is delicious on... Size Options
$6.99 Glass jar, 1/2 cup (wt. 3.5 oz)
Ground star anise seasoning has an elusively sweet, licorice-like flavor, popular in Chinese and Southeast Asian cooking. This ground... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.0 oz)
Sesame seeds, with their wonderful nutty flavor, are a great addition to many dishes: green salads or pasta salads, stir fry, for... Size Options
$3.99 Glass jar, 1/2 cup (wt. 2.6 oz)

Ginger Teriyaki Salmon Recipe

Preparation Instructions

1. Generously season both sides of the salmon filets with Gateway to the North (garlic-maple seasoning). No need for salt. This can be done the night before for best flavor.

2. Preheat the oven at 400 degrees.

3. Cut a 1” chunk of fresh ginger root. Trim off the rough, dark peel. Finely dice the ginger root: Cut the root into slices, stack the slices and cut again to make "matchsticks”. Cut the matchsticks into fine little dices.

4. Peel and crush 4 cloves of garlic. I use a garlic press.

5. Distribute the ginger and garlic among the salmon filets.

6. Sprinkle lightly with ground Star Anise.

7. Pull off pieces of foil large enough to make packets to put each filet in.

8. Place the filet in the middle of a foil square, drizzle with teriyaki sauce (enough to coat the top of the filet) and sesame seeds. You don’t need any oil or salt; the teriyaki sauce has both.

9. Pinch 2 sides of the foil up over the filet and fold to close it. Fold off the ends too. You don’t want your packets to leak.

10. Repeat steps #8 and 9 for all the filets.

11. Place the packets on a cookie sheet and bake for 25 mins. Set the timer. Since you cannot see the filets inside the packets, you have to rely on the timer.

12. Take out the salmon and let it rest for at least 5 mins. before serving.

Yield: 4
Helpful Hints

This recipe is great for leftovers. The flavors improve overnight in the fridge.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


Lydia A

I make this recipe once a week, alongside steamed Asian vegetables, green beans or broccoli, which goes with the sauce well.

Carol Wegener

Bake at what recommended oven temperature, and how thick should the filets be? Thanks!