Salmon Teriyaki With Asparagus Recipes

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.

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

EASY 4 INGREDIENT SALMON TERIYAKI

Steps:

• Preheat oven 375 degrees.
• Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).
• Add sliced onions and garlic on salmon.
• Gently pour teriyaki marinade/sauce on top.
• Pull up sides of aluminum foil to make a leak free packet.
• Place salmon packet on baking sheet.
• Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).
• Cut into portions and serve.

TERIYAKI SALMON WITH ASPARAGUS

Steps:

• Mix together the soy sauce, honey, sherry, and garlic. coat the salmon in the mixture and allow to rest, skin side up, for either at least 1 hour at room temperature or at least 4 hours in the fridge (it can go overnight if required).
• Heat the oil in a frying pan, and bring a separate pan of water to the boil. Reserving the marinade, fry the salmon skin side down until the flesh on the skinless side is turning opaque, then turn to finish to your liking.
• Add the asparagus to the boiling water at the same time at the salmon is added to the pan, or slightly later if you like your salmon well cooked. Cook for five minutes and then drain and toss in the sesame oil.
• In the last minute of cook time remove the garlic from the marinade and bring the liquid to the boil, allow to reduce by up to half. This happens very quickly and the liquid froths excitedly, I find removing the pan from the heat and swirling to calm it is the best way to judge how much reduction has occurred, then replace on heat if required.
• Serve the salmon on the asparagus and drizzle over the sauce. Serve with sticky rice or sautéed potatoes.

SALMON TERIYAKI WITH ASPARAGUS

Steps:

• 1. In a small bowl, whisk together the soy sauce, mirin, honey, sriracha, cornstarch, sesame oil, ginger, and garlic. Set the mixture aside. 2. Heat a wok or large skillet on medium high. When it's hot, add the oil and swirl to coat the pan. Add the salmon pieces and cook, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate. 3. Add the asparagus to the wok and stir-fry until crisp-tender, about 2 minutes. Return the salmon to the wok and stir in the soy sauce mixture. Heat, stirring, for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water. Serve over brown rice and garnish with sesame seeds

SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
• Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
• Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

TERIYAKI SALMON WITH SCALLIONS

Steps:

• Remove any bones from salmon and discard. Place salmon in bowl or shallow casserole. Cover with teriyaki sauce. Marinate for 5 minutes
• Meanwhile, trim roots from scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green on top. Place trimmed scallions in nonstick skillet with enough salted water to cover. Bring to a boil, lower heat, and cook until scallions are soft, about 5 minutes. Keep warm.
• Remove salmon from marinade. Reserve marinade. Press 1/2 teaspoon of butcher-grind black pepper into skinless side of each salmon fillet. Heat 1 very large or 2 smaller nonstick skillets until very hot. Put salmon skin side up in pan(s) and cook over medium-high heat for 3 minutes. Turn over and cook 2 more minutes.
• Meanwhile, finely dice remaining scallions so that you have 1/2 cup. Add to reserved marinade. Add marinade and 1/4 cup water to salmon. Heat for 1 to 2 minutes, until salmon is cooked as desired. Serve immediately with boiled scallions.