Teriyaki Glazed Salmon Patties Food

TERIYAKI GLAZED SALMON

Steps:

• Season the salmon with the lemon pepper seasoning (honestly-I do not measure-I just shake on the seasoning)Cut salmon into serving portions.
• Hint:Remove skin if you prefer(which I do) but skin can be left on-just season both sides and cook top side down first(display side).
• Place salmon in heated pan (I use medium -high heat to start,then go down to medium)-with a small amount of olive oil.
• If leaving the skin on-place fish in the pan skin side up.
• Cook until flesh becomes flaky,forming a crust from the olive oil and seasoning.
• Flip and cook few minutes more until desired doness.
• Pour prepared teriyaki sauce over filets in the last few minutes to warm.
• Serve with your favorite seasoned rice and a nice salad.
• Cheaters method:.
• I just purchase Gordon's frozen Lemon Butter salmon filets-heat according to direction (i do cheat and use the microwave method as stated on the box).
• Pour on some teriyaki sauce-warm and serve.

TERIYAKI-GLAZED SALMON PATTIES

Steps:

• In a small saucepan stir together soy sauce, sugar and brown sugar together over medium heat, stirring well, until sugars dissolve; add ginger root, garlic, wine, and pineapple juice, and mix well.
• Bring mixture to a boil; reduce heat and simmer for 10 minutes.
• Mix together 2 tablespoons of cold water with the cornstarch and whisk into soy mixture.
• Stir and cook until mixture thickens; stir in sesame oil; set aside and keep warm.
• Combine salmon, breadcrumbs, green onion, green pepper, egg whites, and 3 tablespoons of the sauce until well combined.
• Form mixture into 4-5 patties.
• Spray skillet with cooking spray and heat over medium heat.
• Place patties in skillet and cook, 2-4 minutes per side, or until golden brown.
• To serve, place on plate with some of the sauce on patty, or serve patty on bun with sauce,"burger-style".

TERIYAKI SALMON BURGERS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour. , Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour. , Lightly oil the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or broil 3-5 minutes longer or until a thermometer reads 140°. , Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion.

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!

SALMON TERIYAKI

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.

STRAWBERRY-TERIYAKI GLAZED SALMON

Steps:

• Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half., Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tablespoons jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.

BROILED SALMON WITH HOMEMADE TERIYAKI GLAZE

Steps:

• Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside.
• Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze.
• Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.

ASIAN SALMON PATTIES

Steps:

• Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
• Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
• Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.