Spicy Teriyaki Salmon Recipe Oven Or On The Grill Food

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

GRILLED TERIYAKI SALMON

Steps:

• In a bowl, combine brown sugar, garlic, ginger, soy sauce, red pepper flakes, and rice wine. Reserve 1/2 cup and set aside into a small saucepan.
• In the bowl with the larger amount of the marinade add olive oil and chopped green onion.
• Place the salmon fillets in a large zip-lock bag and pour the marinade into the bag. Close tightly and refrigerate for at least 1 hour.
• Mix 2 tsp corn starch with 1 tsp water. Add the dissolved corn starch to the reserved 1/2 cup of the soy sauce mixture. cook on medium high heat until it begins to thicken into a glaze (about 10 minutes).
• Fire up the grill on medium heat and spray generously with nonstick spray. Cook the marinated salmon fillets about 6 minutes on each side. Cook time may vary depending on the thickness of your salmon fillets.
• Once the salmon is cooked through completely, remove from the grill and brush the glaze on top. Serve hot.

SPICY TERIYAKI SALMON RECIPE (OVEN OR ON THE GRILL)

Steps:

• Preheat oven to 375º or grill to medium-high heat.
• Add coconut aminos, ginger, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper, molasses, honey, and diced pineapple to a bowl and mix together with a fork or whisk. This makes up your spicy homemade teriyaki sauce.
• Place salmon in a single layer in a foil pan or baking dish, skin side down. If using a baking sheet or dish to cook, line it with aluminum foil.
• Pour sauce over the salmon. Save about 1/2 cup of sauce for after your salmon is cooked. If you have extra sauce, go ahead and put it in the fridge or freezer for next time.
• Grill or bake your salmon 15-18 minutes for frozen or 10-12 for thawed. This time will change based on how thick your salmon filets are. Cooked salmon is 145º and flakes easily with a fork.
• Remove salmon from the grill or oven. Serve with rice, broccoli, Brussels sprouts, or your favorite veggie. Top with extra teriyaki sauce, sesame seeds, or chopped green onions. Store leftovers in an airtight container in the fridge for up to 3 days.

GRILLED TERIYAKI SALMON

Steps:

• In a bowl mix together together soy sauce, brown sugar, water, Worcestershire sauce, oil, ginger and lemon pepper; whisk until no sugar granules remain (this might take a couple of minutes) add in garlic halves and green onion.
• Wash the salmon under cold water then pat dry using paper towels.
• Place the salmon into a long deep glass dish (or use a large resealable plastic freeze bag) then pour the marinade over; turn salmon to coat in the marinade.
• Refrigerate for 3-6 hours (turning occasionally).
• Set grill to medium heat, then grease the grill glates.
• Place the salmon on the grill, then discard marinade.
• Season with salt and more lemon pepper if desired.
• Grill for 6-8 minutes per side or until the fish flakes easily (do not overcook!.

SPICY TERIYAKI GLAZED SALMON WITH CUCUMBER-GREEN ONION RELISH

Steps:

• Combine first seven ingredients in a small saucepan and bring to a boil. Remove from heat and let cool. Preheat grill. Season the salmon with salt and pepper to taste. Grill for 3 to 4 minutes on each side. Brush with the glaze during the last 1 minute of cooking.
• Combine cucumber, onion, vinegar and oil in a small bowl and season with salt and pepper to taste. Let sit 30 minutes.

TERIYAKI SALMON

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.

WW GRILLED SALMON WITH TERIYAKI SAUCE - 4 POINTS

Steps:

• Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.
• Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.
• Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork.
• Transfer fish to a serving platter, and keep warm.
• Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
• Spoon over fish; serve immediately.

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

Steps:

• Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
• Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
• Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
• Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

GRILLED TERIYAKI SALMON

Steps:

• Whisk teriyaki sauce, apple juice, brown sugar, vinegar, pepper, and garlic together in a small bowl.
• Place salmon fillets in a glass baking dish. Pour marinade over top, cover, and refrigerate for 4 to 6 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove salmon fillets from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
• At the same time, grill salmon fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
• Serve fillets with reduced marinade drizzled over top.

SPICY SALMON TERIYAKI WITH SESAME OIL

Steps:

• Marinate salmon in sauce for one hour in fridge.
• To cook salmon, heat oil in pan; cook salmon each side until brown. Pour remainder of marinade over salmon, add a teaspoon of cornstarch to pan, and cook salmon until done. Serve with white rice, slice of lemon and green vegetable.