GINGER-TERIYAKI GLAZED SALMON
This ginger-teriyaki glazed salmon tastes fancy but is crazy simple to make. The short ingredient list and easy, 3-step process make it a perfect recipe for busy weeknights. Serve with your favorite veggies or sides.
Provided by Dads That Cook
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
- Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
- Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
- Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 33.3 g, Cholesterol 50.4 mg, Fat 7.7 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 1.6 g, Sodium 1693 mg, Sugar 28.2 g
TERIYAKI GINGER SALMON MARINADE
Grated fresh ginger root and brown sugar mixed with a prepared teriyaki sauce makes a tangy marinade for salmon or other seafood steaks.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 4
Steps:
- Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 12.7 g, Cholesterol 115.5 mg, Fat 14.6 g, Protein 39.3 g, SaturatedFat 2.5 g, Sodium 1919.6 mg, Sugar 12.6 g
TERIYAKI GINGER SALMON
This simple teriyaki dish works great with salmon or other firm fish. This is my husband's speciality dish from the cookbook, Big Bowl. It is incredible. We typically double the sauce. For six weeks, we had this every week! It's to die for!! And very easy!!
Provided by Kimke
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauces and sugar to make teriyaki sauce and set aside.
- Heat the pan or skillet to very hot.
- Add the oil.
- Sear the fish skin side down.
- Turn and sear the other side.
- Add the ginger and saute briefly.
- Add 1/4 cup water and cover the pan.
- Steam for 2-3 minutes, adding more water as necessary.
- Uncover and add the teriyaki sauce and as the sauce reduces to a syrup, turn the fish in it a couple of times.
- When the sauce becomes a glaze, add the wine, scallions, and a squeeze of lemon.
- Turn the fish once to twice more until well done.
- Remove to a serving dish.
- Serve with white rice and Stir Fried Snow Peas with Mushrooms (Recipe #57389).
GINGER TERIYAKI SALMON
Make and share this Ginger Teriyaki Salmon recipe from Food.com.
Provided by looneytunesfan
Categories Asian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
- PLACE salmon steaks in a shallow dish. Combine teriyaki sauce, honey, vinegar, ginger, sesame oil and red pepper flakes; reserve ½ cup for basting. Pour remaining marinade over fish, turn to coat both sides. Cover and refrigerate 30 minutes.
- REMOVE fish from marinade. Discard marinade.
- PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place salmon on foil.
- GRILL 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning.
Nutrition Facts : Calories 330.3, Fat 14.3, SaturatedFat 2.7, Cholesterol 59, Sodium 1440.2, Carbohydrate 29.3, Fiber 0.1, Sugar 27.9, Protein 22.1
GINGER-GLAZED GRILLED SALMON
Our family loves salmon prepared this way, and it's a real treat to make on a warm summer evening. These fillets may be baked in the oven at 450 degrees for 18 minutes, basting occasionally. -Wanda Toews, Cromer, Manitoba
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.
Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 374mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
TERIYAKI GINGER LIME SALMON
This recipe is based on Kimke's Teriyaki-Ginger Salmon. I love her version so I tweaked it to make it more of my own. The lime in this dish gives the salmon a kick of zest that excites my taste buds
Provided by Monie K
Categories Asian
Time 30m
Yield 2 4 oz fillets, 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine Teriyaki sauce, soy sauce, brown sugar, grated ginger, red wine vinegar, scallions or green onion, lime zest and juice of one lime, chopped garlic, and red pepper flakes and set aside. (adjust the salt, sweetness, spiciness, zestiness to your taste).
- Heat the pan or skillet to very hot and add oil.
- Season fish with pinch of black pepper and salt.
- Sear the fish skin side down.
- Turn and sear the other side.
- Reduce heat and add a few spoonfuls of sauce to fish at a time and let simmer.
- When the sauce becomes a glaze, squeeze the remaining ½ lime over fish.
- Turn the fish once to twice spoon glaze in pan over the fish and cook until fish reaches at least 160 degrees or longer if you like.
- Remove to a serving dish and top with sliced green part of green onion.
- Serve with brown rice seasoned with pinch of salt, pepper, and scallions or green onions.
Nutrition Facts : Calories 365.6, Fat 15.5, SaturatedFat 2.5, Cholesterol 51.6, Sodium 1866.6, Carbohydrate 31.5, Fiber 2.9, Sugar 20.8, Protein 27.1
TERIYAKI GLAZED SALMON
I recreated this from a dinner I had at Perkins one night.It's a lemon peppered filet that is then glazed with teriyaki sauce (so yummy!!!) This recipe is for the fresh salmon version-but I'll include my "cheaters version"using frozen filets-for those nights you want salmon-but don't have much time.The Glaze really "makes" this dish.
Provided by mamacancook
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Season the salmon with the lemon pepper seasoning (honestly-I do not measure-I just shake on the seasoning)Cut salmon into serving portions.
- Hint:Remove skin if you prefer(which I do) but skin can be left on-just season both sides and cook top side down first(display side).
- Place salmon in heated pan (I use medium -high heat to start,then go down to medium)-with a small amount of olive oil.
- If leaving the skin on-place fish in the pan skin side up.
- Cook until flesh becomes flaky,forming a crust from the olive oil and seasoning.
- Flip and cook few minutes more until desired doness.
- Pour prepared teriyaki sauce over filets in the last few minutes to warm.
- Serve with your favorite seasoned rice and a nice salad.
- Cheaters method:.
- I just purchase Gordon's frozen Lemon Butter salmon filets-heat according to direction (i do cheat and use the microwave method as stated on the box).
- Pour on some teriyaki sauce-warm and serve.
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