SPEEDY TERIYAKI SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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 WITH BAKED CORN ON THE COB RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 10
Steps:
- For salmon 1.Cut salmon fillet into four pieces. 2.Spray pieces of foil with nonstick cooking spray. Place one fillet in the center of each piece of foil. Drizzle each fillet evenly with marinade and top with 1/4 cup of pineapple. 3.Fold foil lengthwise, bring up the sides and fold down several times to create a slight dome over the fillet. Pinch the folds to make an airtight seal. 4.Bake at 425° for 20 minutes or until salmon flakes with a fork. Or grill for 20 minutes on a camp stove on medium-low heat or until salmon flakes with a fork. Higher altitudes will require slightly longer cooking times. For corn 1.Wash and remove any husk or silk from corn cobs. 2.In a small shallow dish, combine olive oil, seasoning and lemon juice. 3.Dip each ear of corn into olive oil mixture and place in the center of foil. 4.Fold foil lengthwise, bring up the sides and fold down several times to create an airtight seal. 5.Bake at 425° F for 20 minutes until tender. 6.Optional: Grill for 20 minutes on a camp stove on medium-low heat until
TERIYAKI BAKED SALMON RECIPE
Teriyaki Baked Salmon - Everyone loves this easy fish recipe. Salmon gets marinated in homemade teriyaki sauce, baked, then brushed with teriyaki glaze.
Provided by Amanda Finks
Categories Dinner Entree Main Course
Time 1h22m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 /4th of the recipe, Calories 269 kcal, Carbohydrate 16 g, Protein 30 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 877 mg, Fiber 1 g, Sugar 14 g
ONE-PAN TERIYAKI SALMON DINNER RECIPE BY TASTY
Here's what you need: broccoli florets, carrot, olive oil, kosher salt, freshly ground black pepper, boneless salmon fillets, brown sugar, soy sauce, honey, sesame seed
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
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!
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
Salmon is special here in the Northwest, and we've often had the privilege of catching some in the Columbia River. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
JAPANESE GRILLED CORN ON THE COB (YAKI TOMOROKOSHI)
This is a dish that is frequently served at the Summer festivals, or Natsu Matsuri. Ut is usually prepared over a charcoal grill but you can serve it any time using your oven broiler. Shichimi Togarashi (Japanese 7 spice) is a chili pepper spice blend, can be purchase at your favorite Asian grocer, on Amazon or you can make your own . Adapted from the food blog Lovely Lanvin
Provided by momaphet
Categories Corn
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler with rack in the center of the oven.
- First prepare the Glaze. Mix all of ingredients for the glaze in a small saucepan and place over medium heat. Simmer and stir until sugar is melted. Remove from the stove and set aside.
- Line a small baking sheet pan with aluminum foil (the glaze gets sticky). Place corn on the lined baking sheet and rub with olive oil and sea salt. Place baking sheet under the broiler for about 8 minutes (every broiler is different so you must keep an eye on it). Check to see if corn is slightly browning on a few kernels and turn to the other side. Continue to watch corn and roll making sure all sides are getting slightly golden brown, total time about 15-20 minutes. After corn turns slightly brown brush the top side of the corn with the glaze. After about two minutes roll corn to the other side and brush with more glaze. Continue to do this about three or four more times as you roll the corn every 1-2 minutes each time making sure the glaze is caramelized and the corn is completely covered in the glaze. Make sure the glaze doesn't burn.
- Remove the corn from the oven, sprinkle with Shichimi Togarashi (if using) and serve warm.
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OVEN BAKED TERIYAKI SALMON
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- Combine the ingredients for the teriyaki sauce in a sauce pan. Place over medium-high heat and bring to a boil. Simmer for about 10 minutes, until thickened and a bit sticky. For best results, let it cool down for at least ten minuts before using to glaze the salmon.
TERIYAKI SALMON – WELLPLATED.COM
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4.9/5 (10)Calories 288 per servingCategory Main Course
- Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil. If you prefer not to bake the salmon directly touching the foil, place a sheet of parchment on top of it to act as a barrier. Lightly coat the foil (or parchment) with nonstick spay. Place the salmon on top.
- In a small bowl or larger liquid measuring cup, whisk together the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon easily with the sauce. Some of the sauce will run over the salmon and down the sides, which is just fine. Reserve the remaining sauce.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed (wrap any of the sauce that has pooled right up inside the foil with the fish). If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 15 minutes, until it salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
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