What’s not to love about our teriyaki marinade
- Ready to use in 2 minutes – just combine all the ingredients in a bowl or measuring cup and it’s ready to use!
- Simple ingredients you’ve probably already got in your pantry.
- Tastes like takeout teriyaki and is super family friendly.
- Versatile with all your favorite proteins.
- Can be used as a marinade, and also as a sauce. Just heat it up on the stove while you’re cooking the rest of the meal.
Related ->> Check out this Easy Homemade Steak Marinade
How to make lick it off your fingers good teriyaki sauce (spoiler alert…it’s really easy!)
Perfect for chicken, beef, pork, salmon and more
This marinade will work with all your favorite proteins. Here are our favorites.
- Chicken – thighs are our favorite, and breasts work.
- Steak – we love a skirt or flank steak with this marinade. You could also use it with a beef roast in the slow cooker or instant pot. In the case of a roast, no actual marinating necessary. Just throw it all in there and let it do it’s thing.
- Pork – this would be great for cooking a pork roast or butt in the slow cooker or instant pot. No actual marinating necessary. Just throw it all in there and let it do it’s thing.
- Salmon and Shrimp – we use the marinade as a sauce rather than letting the fish or shrimp soak in it. The ginger in the recipe will tenderize seafood a little too much. So, we just heat up the sauce while the protein is cooking and then pour it all over the top once cooked.
Recipe tips
- Marinating time – the longer you marinate, the more flavor the protein soaks up. When in a pinch, we’ll go with as little as 15 minutes.
- Use it for proteins cooked in a slow cooker or instant pot – in this case, like with a pork roast or shredded chicken thighs, we’d just toss the marinade in with the protein and let the cooker do it’s thing. No need to marinate in advance.
- Leftover marinade – you can either cook your protein in the marinade (just bring the sauce to a quick boil to kill any bacteria from the raw protein) or pull your protein out of the marinade to cook. If you have leftover sauce, you have a couple options.
- Discard leftovers (kinda wasteful).
- Transfer leftovers to a saucepan on the stove and heat it up to a quick boil to kill off any bacteria, then simmer on low until the rest of the meal is done. Pour it over your meal for extra saucy goodness.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious, healthy recipes to find some other favorites too!
Get the Recipe:
2-Minute Teriyaki Marinade for Chicken, Salmon, Steak and more!
You're just 2 minutes and handful of ingredients away from the best gluten free teriyaki marinade for all the things! It easily works well with chicken, steak, pork, salmon, shrimp and pretty much whatever you want to experiment with.
Ingredients
- 1/2 cup coconut aminos, (can sub soy sauce)
- 4 tbsp coconut sugar, (can sub maple syrup or brown sugar)
- 1 tbsp balsamic vinegar
- 1 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 2 green onion, chopped
Instructions
- Add all of the ingredients to a bowl or large measuring cup and mix well. Taste and adjust sweetness as needed.
- Use as a marinade for chicken, salmon, steak or pork. Use as a substitute for any store bought teriyaki sauce in a bottle.
Notes
- Recipe yields approximately 3/4 cup of marinade. This amount will work well for about 2 lbs of protein (chicken, salmon, steak, pork, etc). Recipe can be scaled up or down to suit your needs.
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