Teriyaki Salmon Steaks Food

TERIYAKI GINGER SALMON MARINADE

Steps:

• Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.

SALMON STEAKS TERIYAKI

Steps:

• Combine first three ingredients in a large dish.Add salmon steaks and marinate 1 hour, turning occasionally.Preheat barbecue or grill pan to medium-hot.Cook steaks 8-10 minutes, giving them a quarter turn to ensure beautiful grill marks.

EASY AND DELICIOUS GRILLED TERIYAKI SALMON STEAKS

Steps:

• In a bowl mix/whisk together soy sauce, brown sugar and mustard powder.
• Place the salmon steaks in a glass dish (I use an 8x8-inch glass baking dish).
• Pour the marinade over the salmon.
• Cover with plastic wrap, and refrigerate for minimum 1-1/2 hours, turning the steaks occasionally.
• Grill for 4-5 minutes on each side, depending on how thick the steaks are.
• Brushing with marinade as they cook.
• **NOTE** sprinkle with salt if desired when cooking.

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.

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.

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.

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!

SALMON STEAK

Steps:

• Lightly oil a large piece of aluminum foil and arrange salmon in single layer.
• Sprinkle with lemon juice and pepper to taste.
• Fold foil over salmon and seal, place on baking sheet.
• Bake in preheated 400 degree oven for about 15 minutes or until fish is opaque and flakes easily with a fork.

NIF'S TERIYAKI SALMON STEAKS

Steps:

• Mix marinade ingredients in shallow dish. Add salmon steaks and marinate in the fridge for up to 2 hours (no longer or the lemon will start to cook the salmon), turning occasionally.
• Broil steaks on low for approximately 3-5 minutes on each side. I place mine on the middle rack so the outside doesn't burn before the inside is cooked.
• Salmon is ready when it flakes easily or when the internal temperature reaches 145°F.

GINGER TERIYAKI FISH STEAKS

Steps:

• Combine first 3 ingredients; remove and reserve 1/4 cup mixture. Pour remaining mixture over fish in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat fish well. Marinate 30 minutes, turning bag over once. Grill fish 5 inches from hot coals 5 minutes on each side, or until fish flakes easily with a fork, brushing occasionally with reserved sauce.

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.