Name: Crock Pot Japanese Teriyaki Salmon
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: Japanese
Ingredients: ¼ cup honey; ½ cup low-sodium soy sauce; ½ tsp salt; 1 tbsp grated ginger; 1 tsp cornstarch; 1 tsp sesame oil; 1.5 lbs salmon fillets; 2 green onions, chopped; 2 tbsp rice vinegar; 3 cloves garlic, minced

This Crock Pot Japanese Teriyaki Salmon features tender salmon glazed with a sweet and savory teriyaki sauce. Perfect for a light dinner, it’s an easy recipe that blends authentic Japanese flavors into a healthy, slow-cooked dish.

Why You’ll Love This Recipe

This crock pot Japanese teriyaki salmon is a flavorful, healthy dish that transforms tender salmon into a sweet and savory delight with a rich teriyaki glaze, perfect for a light dinner with authentic Japanese flair. Easy to prep and hands-off with slow cooking, it’s packed with omega-3s and nutrients. Versatile—serve with rice or veggies—this recipe offers a guilt-free indulgence that’s both delicious and nutritious.

Recipe Tips and Tricks

Use Fresh Salmon: Ensures best texture and flavor.

Marinate First: Enhances the teriyaki taste.
Cook on Low: Prevents salmon from overcooking.
Check Doneness: Salmon should flake easily with a fork.

Thicken Sauce: Simmer if too thin.
Avoid Overfilling: Leave space for even cooking.
Rest Before Serving: Allows flavors to absorb.

Serve Warm: Maximizes the salmon-sauce contrast.
Store Sauce Separately: Keeps salmon moist if needed.
Adjust Sweetness: Taste and tweak honey to preference.

Yield: 6 servings

Crock Pot Japanese Teriyaki Salmon

Tender teriyaki salmon, flavorful Japanese crock pot dish.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 5 minutes

Total Time 3 hours 20 minutes

Ingredients

¼ cup honey
½ cup low-sodium soy sauce

½ tsp salt
1 tbsp grated ginger
1 tsp cornstarch

1 tsp sesame oil
1.5 lbs salmon fillets
2 green onions, chopped

2 tbsp rice vinegar
3 cloves garlic, minced

Instructions

Prep the Salmon: Pat salmon fillets dry with paper towels and season lightly with salt.

Make the Marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
Marinate the Salmon: Place salmon in a dish, pour half the marinade over it, and let sit for 15 minutes. Reserve the remaining marinade.
Transfer to Slow Cooker: Place marinated salmon in the slow cooker.

Add Remaining Marinade: Pour the reserved marinade over the salmon.
Set the Slow Cooker: Cover and cook on low for 2-3 hours until the salmon flakes easily with a fork.
Thicken the Sauce: Remove salmon to a plate. Stir cornstarch into 1 tbsp water, add to the sauce, and cook on high for 5-10 minutes until thickened.

Coat the Salmon: Return salmon to the slow cooker and gently coat with the thickened sauce.
Rest the Dish: Let the salmon rest for 5 minutes with the lid off to absorb flavors.
Serve and Enjoy: Serve warm, garnished with chopped green onions, and savor this tender, flavorful dish!

Notes

Use fresh salmon for best texture; marinate for flavor.
Cook on low to prevent overcooking; thicken sauce carefully.
Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.

This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 303Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 71mgSodium 1029mgCarbohydrates 14gFiber 0gSugar 12gProtein 27g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Salmon Fillets (1.5 lbs): Skin-on or skinless for tenderness.
Soy Sauce (½ cup): Low-sodium for umami.
Honey (¼ cup): For natural sweetness; adjust to taste.

Rice Vinegar (2 tbsp): For tangy balance.
Garlic (3 cloves): Minced for aromatic depth.
Ginger (1 tbsp, grated): Fresh for zesty flavor.

Sesame Oil (1 tsp): For nutty richness.
Cornstarch (1 tsp): For thickening the sauce.
Green Onions (2, chopped): For garnish.

Salt (½ tsp): Enhances flavor; adjust to taste.

Variations and Substitutions

Fish Swap: Use cod or tilapia; adjust cooking time.
Soy Swap: Replace with tamari for gluten-free.

Sweetener Swap: Use maple syrup or brown sugar.
Vinegar Swap: Use apple cider vinegar for a twist.
Oil Swap: Use olive oil or omit for oil-free.

Garnish Swap: Use sesame seeds instead of green onions.
Thickener Swap: Use arrowroot powder instead of cornstarch.
Low-Sodium: Reduce or skip salt based on soy sauce.

Storage Options

Refrigerator: Store in an airtight container for up to 2 days; reheat gently.
Freezer: Freeze salmon separately for up to 1 month; thaw in fridge.
Reheating: Warm on low heat with a splash of water.