Soy Glazed Salmon Kabobs Recipe Foodcom

SOY MOLASSES SALMON

Steps:

• Combine the soy sauce, molasses, sesame oil, garlic, ginger powder, fish sauce, rice wine vinegar and honey in a saucepan on medium-high heat. Bring to a slight boil, whisking or stirring constantly. Cook for 4 to 5 minutes. Set aside.
• Heat a large skillet over medium-high heat and add the canola oil. Add the salmon skin-side down and cook until the skin is brown and crispy, 2 to 3 minutes. Sprinkle the salmon with salt and pepper and drizzle with a little of the sauce, then flip and cook until the salmon is about medium, another minute or two. Depending on the thickness of salmon, you may need more or less time.
• Allow the salmon to rest for 3 to 5 minutes. Drizzle with more sauce before serving and sprinkle with sesame seeds.

SOY GLAZED SALMON KABOBS

Steps:

• Pat fish dry with paper towels.
• Cut into 1-inch cubes.
• In small bowl, combine glaze ingredients.
• Thread fish onto skewers and brush both sides with glaze.
• Broil or grill over high heat for about 7 minutes, basting with glaze and turning once, until fish flakes easily when tested with a fork.
• *Be careful not to overcook.

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

TERIYAKI SALMON KEBABS

Steps:

• Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
• Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
• Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
• Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.
• Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
• Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
• Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.

SWEET SOY-GLAZED SALMON

Steps:

• Preheat oven to 400.
• Mix glaze ingredients together, stirring until dissolved. Marinate fish filets for at least 30 minutes.
• Arrange salmon, skin-side down, in a baking dish lined with aluminum foil & lightly sprayed with cooking spray. Brush glaze on all sides of fish.
• Bake approximately 15-20 minutes, basting once with pan sauces. Fish is done when it flakes easily and center is cooked through.

MAPLE SOY-GLAZED SALMON (WITH LIME)

Steps:

• Place salmon in shallow dish. In bowl, combine maple syrup, soy sauce, lime juice, and spices. Pour half over salmon and turn to coat. Cover and refrigerate for 30 minutes, turning once.
• Place salmon on foil-lined rimmed baking sheet.
• Roast in 450C (230C) oven, brushing halfway through with remaining marinade, until fish flakes easily when tested, about 10 minutes.
• Broil until glazed, about 3 minutes.

SOY-GLAZED SALMON

Steps:

• Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
• Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
• Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

ANA'S HONEY AND SOY GLAZED SALMON

Steps:

• Mix the glaze ingredients together in a small bowl, and set aside.
• Heat the olive oil in a small skillet over moderately high heat.
• Place the salmon fillets in the skillet, and cook for 2-3 minutes on each side, or until.
• golden, and just cooked through.
• Transfer salmon onto plates.
• Add honey glaze to skillet and simmer, stirring, for 1 minute.
• Pour the honey-soy glaze over the salmon, and serve.

SWEET & SMOKY SALMON KABOBS

Steps:

• If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium heat.
• In large bow, combine sugar, paprika, chili powder, red pepper, salt and pepper. Rub mixture between fingers to break up any lumps of sugar.
• Add salmon and zucchini and toss to evenly coat with spice mixture.
• Thread zucchini slices, 2 at a tiem and alternating with salmon, onto skewers.
• Place on hot grill greate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.