Japanese Teriyaki Salmon Recipes

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!

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.

SALMON TERIYAKI

Steps:

• Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
• Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
• Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
• Serve sprinkled with sansho powder, if desired.

PARCHMENT TERIYAKI SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the veggies, and pour on teriyaki sauce.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• 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.