Teriyaki Baked Salmon Food

TERIYAKI BAKED SALMON RECIPE

Steps:

• In a small bowl, add the soy sauce, brown sugar, vinegar, corn starch, garlic, and pepper. Whisk until the sugar and corn starch is dissolved.
• Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag. Seal the bag. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for a minimum of 30 minutes, or up to 2 hours.*
• Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
• Place the salmon in the baking dish skin side down, if applicable (discard the used marinade). Cook for 12-15 minutes, until the salmon is flakey when pressed with a fork. The cooking time will depend on the thickness of the salmon fillets.
• As the salmon cooks, make the glaze. Add the remaining soy sauce mixture to a small sauce pot. Bring the liquid to a boil, then reduce to a simmer. Simmer for 3-4 minutes, until the sauce has reduced and thickened. Remove from the heat.
• Brush the cooked salmon with the teriyaki glaze. Optional: Serve sprinkled with sesame seeds and green onions.

TERIYAKI ROASTED SALMON WITH ORANGES, FINGERLING POTATOES AND HARICOTS VERTS

Steps:

• Preheat oven to 400 degrees F.
• Coat a large roasting pan and large baking sheet with cooking spray.
• Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.
• Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.
• Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.
• Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired

ONE-PAN TERIYAKI SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a baking sheet, combine broccoli, carrots, oil, salt, and pepper.
• Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer.
• Lay the two salmon fillets on the vegetables.
• In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps.
• Spread the glaze evenly on top of the two salmon fillets.
• Bake for 12 minutes.
• Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
• Glaze the salmon with any remaining juices. Serve!
• Enjoy!

BAKED TERIYAKI SALMON

Steps:

• If using previously frozen salmon, let defrost in the fridge overnight.
• Preheat the oven to 400 degrees Fahrenheit.
• Prep the teriyaki sauce.
• Lightly oil the bottom of a baking dish to prevent any sticking.
• Add the salmon, skin side down, with half of the teriyaki sauce. I like to use silicone brushes to spread it evenly on top.
• If you're hungry and can't bother to let it marinate (I've been there!) then go ahead and pop it in the oven. Otherwise, allow the salmon to marinate for about 20 minutes to let it absorb some of the sauce.
• Bake for 12-18 minutes (uncovered), depending on your preference and how thick the salmon fillets are.
• Check them at 12 minutes, they should easily flake with a fork and slide right off the skin. The color should be even throughout.
• Drizzle with the remaining teriyaki sauce, reserving some for rice or steamed veggies as desired.
• Sprinkle with sesame seeds, red pepper flakes and chopped scallions and enjoy!

TERIYAKI SALMON

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.

BAKED TERIYAKI SALMON

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.

TERIYAKI SALMON STEAKS

Steps:

• Combine all ingredients and pour over salmon in a shallow baking dish.
• Marinade for at least 30 minutes, turning at least once.
• Broil at 500 degrees for 7-10 minutes on each side.
• Serve with wild rice and steamed veggies for a delicious healthy meal.

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.

BAKED TERIYAKI SALMON RECIPE

Steps:

• Gather the ingredients.
• Place your salmon fillets in a large bowl. In another one, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, and cornstarch in a bowl.
• Add the marinade to the salmon and allow it to sit for at least 20 minutes in the refrigerator. You can marinate overnight if you want to.
• Preheat the oven to 350 F. Place the salmon fillets on a parchment paper-lined baking sheet. Reserve the leftover marinade. Bake them in the oven for 15 to 20 minutes or until cooked through.
• While the salmon is baking, place the rest of the marinade in a small saucepan and cook on medium heat until it has thickened. Add water if it gets too thick.
• Remove the salmon fillets from the oven and spread the reduced marinade over the top of each piece.
• Top the salmon with the sesame seeds and chopped scallions and serve with hot white rice or noodles.

BAKED TERIYAKI SALMON

Steps:

• Preheat oven to 400 F
• In a cup or bowl, mix together all the teriyaki sauce ingredients and set aside.
• Pat dry the salmon fillet with paper towel. Spray a baking dish with some oil spray and transfer the salmon into it.
• Pour the teriyaki sauce over the salmon. Feel free to let it sit for 30 minutes in your fridge or just bake right away.
• Bake the salmon in the pre-heated oven for 12-15 minutes, until the salmon is fully cooked through and flakes easily.
• Once cooked, remove the dish from the oven. With a spoon, remove some of the sauce from the bottom of the dish and coat the salmon with it to glaze it some more.
• Sprinkle some sesame seeds and chopped green onions on the salmon to garnish the dish before serving.