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Ginger Teriyaki Salmon

Teriyaki Salmon

Stock image photo. Not actual recipe photo.


  • Mix soy sauce, rice vinegar, and rice wine in a bowl or large measuring cup.

  • Add 3 TB Alaga Cane Syrup.  Mix well.

  • Add chopped ginger, onion, and garlic.

  • Add Alaga Hot Sauce.

  • Top off marinade with 2 TB of vegetable oil.

  • Mix well and pour over salmon filet in a gallon re-sealable bag.  Reserve 1/3 cup of the marinade.

  • Marinate salmon for 1 hour.

  • After 1 hour, add 2 TB of Alaga Cane Syrup to the remaining 1/3 cup of marinade.  Reduce the liquid over high heat until the marinade starts to thicken. 

  • Remove salmon from the bag, and place skin-side down on a piece of foil.

  • Pour reduced marinade/syrup solution over the fish.

  • Garnish the salmon by sprinkling crushed red pepper and sesame seeds on top.

  • Grill on high heat on an outdoor grill for 10-12 minutes per pound of fish or until the salmon flakes with a fork.  Oven directions: Bake at 375° for 10-12 minutes or until fish flakes with fork.


Use a spatula to slide cooked salmon off of the skin and enjoy!





1 lb. Salmon filet (with skin)


1/2 cup Soy Sauce


1/4 cup Rice Vinegar


1/4 cup Rice Wine


5 TB Alaga Can Syrup


2 TB Vegetable Oil


4 Garlic Cloves


1/3 cup Chopped Ginger Root


1/3 cup Chopped Yellow Onion


1 TB Alaga Hot Sauce


Crushed Red Pepper


Sesame Seeds

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