SPEEDY TERIYAKI SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
- Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
- Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
- Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.
TERIYAKI SALMON & GREEN BEANS
Buy a whole piece of salmon for this traybake if you're feeding a family and cut into adult and children-sized portions. It's cooked in a delicious teriyaki sauce
Provided by Lulu Grimes
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. If you have a whole piece of salmon, cut it into four fillets. Place a sheet of baking parchment on a baking tray and lay the salmon diagonally across it.
- Cook the beans in boiling water for 1 min and drain. Arrange the beans in piles around the salmon and add the lemon wedges to the baking tray. Mix the soy sauce, honey, mirin and garlic, and pour half of it over the beans and salmon.
- Cook for 15 mins, then pour the rest of the sauce over the salmon. Cook for another 5 mins. Squeeze over the lemon and serve with noodles or rice.
Nutrition Facts : Calories 288 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.8 milligram of sodium
EASY 4 INGREDIENT SALMON TERIYAKI
My family & I love salmon and this is our favorite way to have it prepared. It's so easy and is fool-proof! Only 4 ingredients! I use Kikkoman Less Sodium Teriyaki Marinade & Sauce. I usually serve this with basmati rice and grilled asparagus. Hope you enjoy it!
Provided by Deb64
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 375 degrees.
- Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).
- Add sliced onions and garlic on salmon.
- Gently pour teriyaki marinade/sauce on top.
- Pull up sides of aluminum foil to make a leak free packet.
- Place salmon packet on baking sheet.
- Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).
- Cut into portions and serve.
Nutrition Facts : Calories 370.6, Fat 9.8, SaturatedFat 1.6, Cholesterol 147.8, Sodium 1571.2, Carbohydrate 8.3, Fiber 0.3, Sugar 5.5, Protein 59.1
CHILLI SALMON & TERIYAKI NOODLES
Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.
- Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.
Nutrition Facts : Calories 569 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 3.4 milligram of sodium
TERIYAKI SALMON WITH SESAME PAK CHOI
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige's dish is a simple and quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
- Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
- Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
- Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
- Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
- Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.
Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
STICKY TERIYAKI SALMON RICE
A simple solo supper with Asian flavours. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 9
Steps:
- Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
- Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water - 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
- Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
- Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.
Nutrition Facts : Calories 558 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.2 milligram of sodium
SALMON TERIYAKI
Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.
Provided by Tadashi Ono
Categories Bon Appétit Salmon Healthy Quick & Easy Party Dinner Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
- Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
- Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
- Serve sprinkled with sansho powder, if desired.
TERIYAKI SALMON BOWLS
This teriyaki salmon dish comes together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and creamy avocado.
Provided by Brittany Mullins
Categories Lunch/Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
- In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
- Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
- Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes.
- Cook or reheat rice while the salmon and broccoli are baking.
- Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 539 kcal, Sugar 12 g, Fat 23 g, Carbohydrate 56 g, Fiber 10 g, Protein 35 g
TERIYAKI SALMON
Make and share this Teriyaki Salmon recipe from Food.com.
Provided by Rita1652
Categories Lime
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut salmon crosswise into 2.
- Combine the remaining ingredients in a bowl and pour over fillets. Marinade for 2-4 hours in in the fridge.
- Heat grill or broiler.
- Arrange the salmon skin side down on hot grill.
- Repeat brushing with left over sauce every 2 minutes.
- Should be cooked through in no more then 8-10 minutes.
Nutrition Facts : Calories 335.4, Fat 7.5, SaturatedFat 1.4, Cholesterol 78.2, Sodium 1135.2, Carbohydrate 21.1, Fiber 0.5, Sugar 17.6, Protein 37.2
SALMON TERIYAKI
This is a staple recipe in my house. My pantry is always stocked with the basics like soy and mirin. If you don't have sake on hand, feel free to sub it out for sherry or white wine. Teri means "glaze" or "sauce" and yaki means "grill." Traditionally a piece of fish would be grilled over hardwood charcoal and then glazed with a luscious sauce that's sweet, salty and very savory. This version would be a Japanese home-cook version where all the work is done in one pan. I'm a believer that you can make better sauces than store bought. This teriyaki sauce recipe can be multiplied, shaken together in a bottle and held in the fridge until ready to use.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the teriyaki sauce: Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the refrigerator.
- For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
- Cook the other side for another minute. Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it's well coated with the sauce.
- To serve, cut the baby bok choy into quarters and arrange on a platter. Place the salmon over top and drizzle with the sauce from the pan. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.
BAKED TERIYAKI SALMON
Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection.
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
- In a small bowl, whisk brown sugar, soy sauce, oil, vinegar, garlic and ginger. Make sure sugar dissolves completely. Divide marinade into 2 bowls - 2/3 and 1/3 of it.
- Place salmon skin side down on prepared baking sheet and brush with 1/3rd of marinade.
- Bake for 15 minutes for wild salmon or thin farmed salmon slices, and for 20 minutes for farmed salmon and thicker/wider slices. Check with a fork after 15 minutes - if salmon flakes easily, it is done. Do not overcook!
- While salmon is cooking, add 2/3 marinade to a small pot with and cook for a few minutes, until thickened and bubbly. You can always add 1 tbsp extra brown sugar in case you "lost" some undissolved sugar for brushing uncooked salmon.
- Remove salmon from the oven, brush with teriyaki glaze, sprinkle with green onion and sesame seeds.
- I like to serve salmon with Instant Pot brown rice or Instant Pot quinoa as a healthy side. And to make dinner really quick, I just parboil broccoli or make roasted asparagus.
Nutrition Facts : Calories 291 kcal, Sugar 6 g, Sodium 557 mg, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 35 g, Cholesterol 94 mg, ServingSize 1 serving
SALMON TERIYAKI
Make and share this Salmon Teriyaki recipe from Food.com.
Provided by Dancer
Categories High Protein
Time 24m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place salmon fillet, skin side down, in a microwave-safe dish.
- Combine orange juice, garlic, ginger and soy sauce; pour over fish.
- Microwave, covered, on high power for 7 minutes (If microwave does not rotate, turn dish after 5 minutes).
- Test for doneness; cook longer if needed.
- Serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds.
Nutrition Facts : Calories 358.4, Fat 14.4, SaturatedFat 2.4, Cholesterol 78.4, Sodium 667.8, Carbohydrate 17.6, Fiber 3, Sugar 10.4, Protein 39.4
TERIYAKI SALMON
Steps:
- If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
- Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
TERIYAKI SALMON STRIPS
Steps:
- In a non-reactive shallow pan, mix together 1 cup teriyaki sauce and 1 cup water for a marinade. Place the salmon on the pre-soaked skewers and marinate for 10 minutes.
- Heat oil in a grill pan or non-stick skillet over medium-high heat. Grill the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done.
- Arrange the skewered salmon in a star-like pattern. Generously drizzle 1/2 cup teriyaki sauce over the skewers. Garnish with sesame seeds and green onions.
TERIYAKI SALMON
A bonus for cooking this delicious dish is that when you're through, you will know how to make real teriyaki sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the teriyaki sauce: Combine the soy sauce, mirin, sake and sugar in a bowl. Add the mixture to a large nonstick skillet and bring to a light simmer over medium heat, stirring gently, until the sugar is dissolved. Remove from the heat. Transfer to a bowl and set aside to let cool. Wipe out the skillet with a paper towel.
- For the salmon: Sprinkle each salmon fillet with salt and pepper. Put the potato starch in a bowl and season with salt and pepper. Lightly dust each fillet with potato flour all over.
- Set a skillet over high heat until hot, then add the oil. Add the salmon and fry each side until golden brown all over, 3 to 4 minutes total. Remove the salmon to a plate.
- Add 1/2 cup of the teriyaki sauce to the skillet. Transfer the remaining sauce to an airtight container and reserve for another use; the sauce will keep up to 3 weeks in the refrigerator. Bring the sauce in the skillet to a boil over medium heat, then immediately reduce the heat and bring to a simmer. Cook until the sauce is reduced by half then return the salmon to the skillet and warm through. Turn off the heat and spoon the sauce over the salmon.
- Sprinkle the salmon with spring onions and serve.
TERIYAKI SALMON
Recipe sourced from Curves recipe book. I was unsure because I don't like ginger much but - mmmmmm! Yummy! We served with stir fried yellow squash, zucchini and brown rice. I also used a little of the leftover marinade to flavour the vegetable/rice concoction as I figured it would cook any of the salmon from the marinade anyway.
Provided by The Normans
Categories Asian
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all wet ingredients and marinate salmon for half to one hour. Grill or broil to desired doneness. Serve with vegetables/salad of your choice.
Nutrition Facts : Calories 256.1, Fat 7.1, SaturatedFat 1.3, Cholesterol 73.6, Sodium 2133.4, Carbohydrate 9.9, Fiber 0.4, Sugar 7.3, Protein 36.8
SALMON TERIYAKI
This is a DR Weil Recipe. Tip: Live Longer by Eating Fish? Maybe. Fatty fish from cold northern waters (such as salmon) are a great source of omega-3 fatty acids, the special polyunsaturated fats our bodies need for optimum health. This weekend, try this wonderful and easy recipe that even non-fish eaters will love.
Provided by Rita1652
Categories Healthy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the marinade by mixing the sake, soy sauce (a reduced-sodium variety if you prefer), ginger, garlic, and brown sugar together in a small bowl.
- Reserve 1/4 cup of the marinade.
- Rinse the salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over it.
- Cover and let marinate in the refrigerator for 1 to 3 hours, spooning the liquid over any exposed parts of the fish once or twice.
- Prepare the grill or preheat the broiler to high heat.
- Remove the fish from the marinade and place on foil on the grill or a broiler pan.
- Broil or grill until done, being careful not to overcook.
- Pour reserved marinade over fish and serve at once.
Nutrition Facts : Calories 452, Fat 7.6, SaturatedFat 1.4, Cholesterol 77.4, Sodium 4153.6, Carbohydrate 19.4, Fiber 1, Sugar 8, Protein 43.1
TERIYAKI SALMON
Salmon is a favorite of my husband. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.
Provided by Katzmeow
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
- Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
- Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 10.3 g, Cholesterol 82.5 mg, Fat 25.8 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 4.6 g, Sodium 972.6 mg, Sugar 7.3 g
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5/5 (10)Category MainCuisine JapaneseTotal Time 12 mins
- Add the salmon fillets, skin side down and press down the centre of the fillets for 30 seconds or so to avoid the fillets from curing up.
TERIYAKI SALMON RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- Cut the salmon fillets lengthways into three equal portions and dust lightly with cornflour. Heat a medium frying pan over medium heat and add the oil.
- Fry the salmon pieces for about 1 to 2 minutes on each side, and using tongs, hold the salmon upright pressing the skin onto the pan for about 30 seconds for each piece to crisp it. Transfer the salmon to a plate.
- Add the soy sauce, mirin, sake and sugar to the pan and stir well to dissolve the sugar. Simmer until the mixture has thickened to the consistency of maple syrup.
- Turn off the heat and return the salmon to the pan, turning it to coat it in the glaze. Transfer to a serving plate and pour over any remaining glaze. Scatter with the spring onions and serve.
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- Combine the rice, water, butter, and salt in a medium saucepan, bring the water to a boil, lower the heat, cover, and simmer for 15 minutes, until the water is absorbed and the rice is tender and fluffy.
TERIYAKI SALMON| BBC GOOD FOOD SHOW
From bbcgoodfoodshow.com
- In a dish that is large enough to fit the salmon, mix together the ginger, garlic, soy, chilli sauce or honey, sesame oil, and the zest and juice of the lime. Place the salmon fillets in the sauce and turn them over to cover them completely. At this stage, you can cook the salmon, as below, or cover it with cling film and marinate it in the fridge for up to 24 hours. Heat the oil in a frying pan over a medium heat. Take the salmon out of the marinade, letting any excess sauce drip off and keeping this to one side, then put the salmon in the pan, skin-side down. Cook the salmon for 3 minutes then pour in the reserved marinade and turn the salmon over to cook for another 3–4 minutes. If the sauce becomes too thick and sticky, simply add a tablespoon of water. Once cooked, sprinkle over the sesame seeds, chilli, and coriander and serve with a slice of lime, the cooked rice, and the pak choi or broccoli.
- Transform your leftovers into delicious flatbreads. Mix 1 tbsp sweet chilli sauce with 1 tbsp mayonnaise. Add lime zest and enough lime juice to loosen the sauce slightly. Warm a flatbread and top it with salad leaves, cucumber batons, radishes if you have them, and the leftover salmon, then add the dressing and a few sesame seeds.
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4/5 (8)Category DinnerCuisine JapaneseTotal Time 1 hr 30 mins
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From tasteasianfood.com
Reviews 3Calories 960 per servingCategory Main
- Season the salmon. I prefer using chilled salmon fillet weighted between 200g to 250g. Since this is a pan-fried teriyaki salmon recipe, I choose a fillet with even thickens to fry it evenly.
- Pan-fry the salmon. Heat some olive oil (or other oil of your choice) in a pan over medium heat. When it is sufficiently hot, place the salmon skin-side down.
- Make the teriyaki sauce. Japanese soy sauce, sake, and mirin are the trio that makes up the teriyaki sauce. I also include some sugar and ginger to accentuate the taste.
- Glaze the salmon with the teriyaki sauce. The final step of cooking the salmon is to glaze it with the sauce. Reduce the sauce to half of the original volume nu heating it further before adding the salmon.
- Serving suggestion. This teriyaki salmon recipe is very versatile. It is perfect for serving with plain rice as a teriyaki salmon rice bowl. The extra teriyaki sauce will sip into the bed of rice beneath the fillet.
TERIYAKI BAKED SALMON RECIPE - IAN KNAUER | FOOD & WINE
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5/5 (1)Category FishServings 4Total Time 30 mins
- In a small saucepan, bring the soy sauce, 2 tablespoons of the water, the vinegar, sugar, ginger, garlic, and 1/4 teaspoon pepper to a boil. Stir the cornstarch together with the remaining tablespoon of water, then whisk into the teriyaki and boil until thickened, about 1 minute.
- Place the salmon on an oiled baking sheet, then brush with some of the teriyaki sauce. Bake the salmon 5 minutes, the brush with more sauce. Bake another 5 minutes, then brush with any additional sauce. Continue to bake the salmon until it is just cooked through, about 5 minutes more. Serve topped with chives.
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From theminichef.com
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- Place your two salmon fillets in the bowl and marinate for 15 minutes, making sure both sides get covered with sauce
- In the meantime, preheat your oven to 400°F and prepare a baking sheet by lining it with aluminum foil
- After 15 minutes, remove your salmon from the sauce, but keep the leftover sauce! We will be reducing this to a thicker sauce to spoon over our salmon at the end
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- Heat the broiler or light the grill. If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.
- In a medium stainless-steel saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.
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