Slow-Broiled Teriyaki Salmon

Slow-Broiled Teriyaki Salmon

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Prep:  10m  |  Cook:  20m  |  Total:  30m

Servings: 4



  • 1.
    Preheat oven to 450ºF.
  • 2.
    Slice the lemon into wedges.
  • 3.
    In a small bowl, mix together the Island Teriyaki and the mayonnaise.
  • 4.
    Spread a thin layer of the sauce over each salmon fillet and sprinkle with garlic salt.


  • 1.
    Arrange salmon on a foil-lined baking sheet.
  • 2.
    Place on the bottom rack and bake for about 20 minutes. The meat should be opaque, flake easily with a fork, and have an internal temperature of at least 145°F.
  • 3.
    Serve with lemon wedges and extra sauce on the side for dipping.

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