A Sweet + Savory Salmon Recipe That’s Always a Hit

This year for Mother’s Day, my husband made me a meal that I'm still thinking about — Teriyaki Salmon, and it was hands-down one of the best meals I’ve had in a long time.

Beautifully garnished with scallions and citrus slices, it was tender, flavorful, and surprisingly simple. The best part? He got the recipe from a cookbook I LOVE and I have special permission to share it with you!

The recipe comes from he Life at Our Table cookbook—a collection of crowd-pleasing, family-tested recipes that are as thoughtful as they are delicious.

This cookbook is a project from Kristin Andrus, and 100% of the proceeds go toward addiction and substance abuse prevention, education, and recovery. When you pre-order your copy (you can do that here), you’re not just getting amazing recipes—you’re actively supporting teens and families in crisis.

Whether you're cooking for guests or just want something easy and elevated for a weeknight dinner, this salmon delivers. It’s make-ahead friendly, party-perfect, and leftover-approved.

This Teriyaki Salmon recipe has quickly earned it's spot in our regular rotation. Even for people who aren’t big on fish, this one is a winner!

Teriyaki Salmon

Serves: 6

Prep Time: ~10 minutes

Cook Time: 20–30 minutes

Ingredients:

• 1 (3-pound) salmon fillet, skin removed

• 1 cup apricot jam

• 1 cup teriyaki sauce

• 3 to 5 dashes soy sauce

• 1 bunch scallions, finely chopped

• 1 to 2 lemons, thinly sliced

  
  

Directions:

1. Preheat your oven (or Traeger grill) to 350°F. If using a Traeger, close the lid and preheat for 15 minutes.

2. In a bowl, mix together the apricot jam, teriyaki sauce, and soy sauce. The more marinade you use, the saucier the salmon will be (and in our opinion, the saucier, the better!).

3. Spread ¼ of the marinade on the bottom of a 9x13-inch disposable aluminum pan.

4. Place the salmon in the pan. If it's too long, fold the thinner end underneath itself.

5. Pour the remaining marinade over the top of the salmon.

6. Top with scallions and arrange the lemon slices down the center.

7. Roast or grill for 20 to 30 minutes, or until the salmon flakes easily with a fork. Keep an eye on it toward the end so it doesn’t overcook.

Tip: You can make this recipe with smaller fillets—just adjust the sauce and pan size accordingly.