Lacquered Salmon Recipes

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BROILED SALMON WITH HOMEMADE TERIYAKI GLAZE



Broiled Salmon with Homemade Teriyaki Glaze image

Simple salmon cooked under the oven's broiler with a homemade teriyaki glaze. I really like how well teriyaki flavor pairs with salmon but store-bought teriyaki sauce is so thin and doesn't stay on but runs underneath the fish. I came up with this homemade version that is more of a glaze that stays on the fish.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 ¼ cups water, divided
2 tablespoons cornstarch
¼ cup soy sauce
¼ cup brown sugar
½ teaspoon sesame oil
1 clove garlic, minced
1 ½ pounds salmon fillets
1 medium green onion, thinly sliced
2 teaspoons toasted sesame seeds

Steps:

  • Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside.
  • Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze.
  • Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 9.8 g, Cholesterol 55.8 mg, Fat 11.8 g, Fiber 0.3 g, Protein 20.5 g, SaturatedFat 2.3 g, Sodium 659.3 mg, Sugar 6.1 g

GLUTEN-FREE JAPANESE LACQUERED SALMON



Gluten-Free Japanese Lacquered Salmon image

This high-flavored marinade using fresh gingerroot and soy sauce makes the salmon sing!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

3/4 cup orange juice
1/2 cup white wine
1/4 cup ketchup
1/4 cup gluten-free low-sodium soy sauce
2 tablespoons honey
1 teaspoon gluten-free white miso
5 cloves garlic, crushed
1 piece (1 inch) gingerroot, peeled, crushed
4 salmon fillets, skin on (4 oz each)
1 teaspoon olive oil
Fresh cilantro leaves
Lime wedges
Hot cooked brown rice, as desired

Steps:

  • In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.
  • Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)
  • Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.
  • Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.
  • To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.

Nutrition Facts : Calories 210, Carbohydrate 5 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

PAN-ROASTED SOY-LACQUERED SALMON



Pan-Roasted Soy-Lacquered Salmon image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1/2 cup sake
1/4 cup low-sodium soy sauce
1/4 cup mirin
1 tablespoon light miso
1 head garlic, halved
1 (1-inch) piece fresh ginger, peeled, halved, and smashed
4 sprigs fresh cilantro
4 (6 to 8-ounce) salmon fillets, skin on
3 tablespoons peanut oil
Cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

  • In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.
  • Heat the oven to 400 degrees F.
  • Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

LACQUERED SALMON



Lacquered Salmon image

Make and share this Lacquered Salmon recipe from Food.com.

Provided by Sharon123

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 salmon fillets, 1 inch thick
1 green onion, chopped
1 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon fresh gingerroot, peeled,minced
1 tablespoon sherry wine
1 -2 tablespoon honey
1 dash Tabasco sauce
1/2 teaspoon ground black pepper
1 clove garlic
1/4 teaspoon ground turmeric

Steps:

  • Puree sauce ingredients in a blender until almost smooth (can be prepared 1 day ahead,cover and refrigerate).
  • Preheat oven to 400F.
  • Lightly oil a baking dish.
  • Place fillets, skin side down in dish, pouring half of sauce over fish.
  • Bake until fish is just cooked through, about 20 minutes, basting frequently with remaining sauce and adding 1/3 c water to dish if sauce begins to burn.
  • Arrange fish on platter pouring sauce over.

Nutrition Facts : Calories 485.9, Fat 14.5, SaturatedFat 2.3, Cholesterol 165.4, Sodium 4237.9, Carbohydrate 11.7, Fiber 0.8, Sugar 5.8, Protein 71.2

LACQUERED SALMON



Lacquered Salmon image

It's from Kosher By Design: Short on Time by Susie Fishbein. I saw it in June/July 2007 Hadassah magazine. Putting this here for another day! Sounds great.

Provided by Oolala

Categories     Sauces

Time 33m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon ground ginger
2 garlic cloves, minced, fresh
2 teaspoons whiskey
olive oil
6 (6 ounce) salmon fillets, 6 ounces each
sea salt
fresh ground black pepper
6 tablespoons crushed pineapple, canned, divided

Steps:

  • Preheat oven to 375 degrees F.
  • Place soy sauce and sugar in a medium pot and bring to a boil.
  • Add the ginger, garlic and whiskey.
  • Reduce heat low and simmer for 5 minutes.
  • Put half this sauce in a container to drizzle over the fish after it is cooked. The sauce can be made in advance and reheated.
  • Brush a broiling pan with olive oil. Season the fish with salt and pepper.
  • Place the fillets on the prepared pan and sprinkle each with one tablespoons of pineapple over each fillet.
  • Bake, uncovered, 20-25 minutes, until salmon is pink and slightly firm to the touch. *Note, if you like your salmon cooked rare, cook for only 15-20 minutes.
  • Drizzle with reserved sauce before serving.

Nutrition Facts : Calories 289.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 87.5, Sodium 1453.8, Carbohydrate 20.9, Fiber 0.4, Sugar 19.3, Protein 36.2

LACQUERED SALMON



LACQUERED SALMON image

Categories     Fish     Bake     Quick & Easy     Healthy

Yield 2 servings

Number Of Ingredients 2

1 lb salmon
1 tbsp kecap mais

Steps:

  • Place salmon skin side down on a plate and spread the kecap manis over the side without skin. Let stand for 20-30 min. Place salmon in shallow baking pan such as a pie plate or jelly roll pan. Bake uncovered in a 400 degree oven for about 10 min or just until opaque in center ( 10 min/ inch)

SLOW-ROASTED RED-WINE-LACQUERED SALMON FILLET



Slow-Roasted Red-Wine-Lacquered Salmon Fillet image

Categories     Wine     Fish     Ginger     Roast     Dinner     Seafood     Salmon     Red Wine     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 (4-inch) piece peeled fresh ginger
1 cup soy sauce
2 cups dry red wine
1 1/3 cups mirin (Japanese sweet rice wine)
1/4 cup packed dark brown sugar
2 teaspoons fresh lime juice
1 tablespoon olive oil
1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed
Accompaniment: lime wedges

Steps:

  • Put oven rack in middle position and preheat oven to 225°F.
  • Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
  • Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
  • Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
  • Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.

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