Teriyaki Glaze and Sauce

This classic Asian glaze works equally well as a marinade or dipping sauce for fish and meat, as well as a stir-fry component. This sauce is featured in our Teriyaki-glazed salmon recipe

  1. Place all of the ingredients into a large saucepan and bring to a boil.
  2. Reduce the heat to a steady simmer and continue to cook, stirring regularly for approximately 10 to 15 minutes, until the mixture has reduced by half and gained a syrupy consistency.
  3. Remove the saucepan from the heat and allow it to cool before using; it will continue to thicken as it cools. Store in the refrigerator for up to two weeks. 

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.


Makes: 6 servings

Prep time: less than 10 minutes

Cooking time: 15 to 20 minutes


  • 1 ½ cups (360 ml) water
  • 3 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 3 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 1/3 cup (80 ml) rice vinegar
  • ¼ teaspoon chili paste or ¼ fresh red chili finely chopped
  • ½ clove garlic, minced
  • Zest and juice of ½ fresh lime
  • 1 cup (190 g) Sola® sweetener
  • 1 tablespoon sesame seeds


  • Calories (kcal) 192
  • Fat (g) 1.10
  • Protein (g) 16.86
  • Carbohydrates (g) 15.62
  • Dietary Fiber (g) 0.55
  • Total Sugars (g) 1.31
  • Sola® Sweetener (g) 12.50
  • *Net carbs (g) 2.57
Posted in Recipes By

Sandra Pulido