Teriyaki Salmon Patties Food

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 CAKES

Steps:

• In a large bowl, combine salmon, bread crumbs, garlic, orange juice, and teriyaki sauce.
• Stir in eggs and mix until combined.
• Shape mixture into 6 patties.
• Heat oven to 375F.
• In nonstick skillet, heat oil over medium heat.
• Add patties and cook 2 minutes.
• Turn patties over and cook 1 minute more.
• Transfer to baking sheet and place in oven.
• Bake 10 minutes.
• Serve with a bowl of teriyaki sauce for dipping.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

TERIYAKI SALMON PATTIES

Steps:

• In a medium bowl, use a fork to flake the salmon.
• in a small bowl, combine the next 8 ingredients, and stir to combine.
• Add the mixture to the salmon, and stir to combine.
• Add in the yellow onion, bread crumbs, and egg, and stir to combine.
• Heat the vegetable oil in a 10-inch skillet over medium high heat until the oil is hot. Reduce the heat to medium.
• Divide the salmon into four parts. Roll each part into a ball using your hands, and flatten.
• Place the patties in the skillet. Saute for 2-3 minutes. Flip, and saute 5 more minutes.
• Enjoy!

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.

SPEEDY TERIYAKI SALMON

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 BURGER

Steps:

• In a large resealable bag, combine the first 5 ingredients; add salmon. Seal bag and turn to coat; refrigerate 1 hour.
• Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into 4 patties; cover and refrigerate 1 hour.
• Coat grill rack with non-stick spray before starting the grill. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes or until meat thermometer reads 140 degrees.
• Spread 1 1/2 tsp of mayonnaise on each bun. Serve patties on buns with lettuce, tomato, and onion.

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.

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.

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 SALMON

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; turn to coat. Cover and refrigerate for 1-1/2 hours, turning once. , Drain and discard marinade. Broil 3-4 in. from the heat for 5 minutes. Spoon reserved marinade over fish; turn and broil for 5 minutes or until fish flakes easily with a fork. Spoon marinade over fish.