Honey Ginger Teriyaki Salmon Food

HONEY TERIYAKI SALMON

Steps:

• In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
• Preheat grill on high.
• Place salmon meat side down on grill for 3 minutes.
• Rotate 1/4 turn (don't flip), cook 3 minutes.
• Flip so skin side is now down.
• Brush with honey.
• Cook 6 minutes, or until no longer pink.

HONEY GINGER TERIYAKI SALMON

Steps:

• In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.
• Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.
• In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.
• Preheat broiler.
• Line a broiler pan and rack with foil.
• Arrange fish on rack in a single layer, not touching each other.
• Brush with melted butter, and sprinkle with salt and pepper.
• For a 1/2" steak, it should be 2" away from the heat.
• Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.

GINGER TERIYAKI SALMON

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.

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

TERIYAKI GINGER LIME SALMON

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.

TERIYAKI GINGER SALMON

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).

TERIYAKI GINGER SALMON MARINADE

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.

HONEY GINGER SALMON

Steps:

• Spray grill rack with nonstick spray before starting the grill.
• In bowl combine the juice, soy sauce, honey, onion, ginger and garlic powder. Mix well.
• Reserve 1/3 cup for basting; cover and refrigerate.
• Pour remaining marinade into large bag or dish; add salmon and turn to coat.
• Seal bag or cover dish and regrigerate 30 minutes, turning 2-3 times.
• Heat grill to medium-hot heat.
• Drain and discard marinade.
• Place salmon skin side down on grill.
• Grill, covered 5 minutes.
• Baste with reserved marniade.
• Grill 8-10 minutes longer until done to your taste.

GINGERED HONEY SALMON

Steps:

• For marinade, mix first six ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting., Place salmon on an oiled grill rack over medium heat, skin side down; discard marinade remaining in bowl. Grill salmon, covered, until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.

HONEY GINGER SALMON

Steps:

• Place Fillets in a large sheet of tin foil.
• Season fillets with salt and pepper to taste.
• Drizzle with honey.
• Sprinkle and/or press garlic and ginger on the fish.
• Douse in olive oil.
• Seal the edges of the tin foil around the fish, forming a "pocket" that does not allow for the escape of steam.
• Cook at 180/375 for 10 minutes and then remove from oven and CAREFULLY open the pouches.
• Return to the oven to cook as per your tastes for the remainder of the time.
• I prefer this fish to be "over cooked" and for the honey to take on a carmelized consistancy and the fish to be slightly "tough" and chewy. Though this is also excellent with a soft buttery consistancy fish. You'll know it is done when the fish looses it's transparent color and flakes apart in the center/thickest part with a fork.
• Batay Avon! Bon Appitete! Happy Eating!

GINGER-TERIYAKI GLAZED SALMON

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.