Ginger Teriyaki Glazed Salmon Recipes

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

GINGER-TERIYAKI GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
• Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
• Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
• Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

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.

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.

TERIYAKI GINGER SALMON

Steps:

• Combine soy sauces and sugar to make teriyaki sauce and set aside.
• Heat the pan or skillet to very hot.
• Add the oil.
• Sear the fish skin side down.
• Turn and sear the other side.
• Add the ginger and saute briefly.
• Add 1/4 cup water and cover the pan.
• Steam for 2-3 minutes, adding more water as necessary.
• Uncover and add the teriyaki sauce and as the sauce reduces to a syrup, turn the fish in it a couple of times.
• When the sauce becomes a glaze, add the wine, scallions, and a squeeze of lemon.
• Turn the fish once to twice more until well done.
• Remove to a serving dish.
• Serve with white rice and Stir Fried Snow Peas with Mushrooms (Recipe #57389).

GINGER TERIYAKI SALMON

Steps:

• PREHEAT grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
• PLACE salmon steaks in a shallow dish. Combine teriyaki sauce, honey, vinegar, ginger, sesame oil and red pepper flakes; reserve ½ cup for basting. Pour remaining marinade over fish, turn to coat both sides. Cover and refrigerate 30 minutes.
• REMOVE fish from marinade. Discard marinade.
• PLACE foil sheet with holes on grill rack with non-stick (dull) side towards food; immediately place salmon on foil.
• GRILL 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning.