Soy Sesame Salmon Recipes

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HONEY SOY GLAZED SALMON RECIPE BY TASTY



Honey Soy Glazed Salmon Recipe by Tasty image

Two words: honey salmon! Sure, it takes a tiny bit of prep work, but once you marinate your salmon, you won't be able to go back. A simple mix of honey, soy sauce, garlic, and ginger coats and flavors your fish for 30 minutes before you throw it on the pan until the outside is perfectly crispy. Once that's done, you heat up and reduce some extra marinade to make a thick, to-die-for glaze to pour over your filet. Serve with your favorite veggies or rice and enjoy!

Provided by Robin Broadfoot

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

12 oz skinless salmon
1 tablespoon olive oil
4 cloves garlic, minced
2 teaspoons ginger, minced
½ teaspoon red pepper
1 tablespoon olive oil
⅓ cup less sodium soy sauce
⅓ cup honey

Steps:

  • Place salmon in a sealable bag or medium bowl.
  • In a small bowl or measuring cup, mix marinade ingredients.
  • Pour half of the marinade on the salmon. Save the other half for later.
  • Let the salmon marinate in the refrigerator for at least 30 minutes.
  • In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
  • Remove salmon from pan. Pour in remaining marinade and reduce.
  • Serve the salmon with sauce and a side of veggies. We used broccoli.
  • Enjoy!

Nutrition Facts : Calories 705 calories, Carbohydrate 60 grams, Fat 35 grams, Fiber 0 grams, Protein 37 grams, Sugar 57 grams

GLAZED SESAME SALMON



Glazed sesame salmon image

Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture

Provided by Katy Greenwood

Categories     Dinner, Fish Course, Main course

Time 30m

Number Of Ingredients 10

2 tbsp chilli sauce (we used sriracha)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine
1 garlic clove , crushed
2 tsp finely grated ginger
4 salmon fillets
1 tbsp sesame seeds
boiled rice , to serve
stir-fried vegetables , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
  • Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.

Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium

SOY-SESAME SALMON



Soy-Sesame Salmon image

This dish is incredibly flavorful and unbelievably simple. Soy sauce and orange juice permeate the fish, while toasted-sesame oil gives it a nutty accent. Boiling the marinade turns it into a thick glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 6

1/4 cup soy sauce
1/4 cup honey or sugar
1/4 cup fresh orange juice
1/2 teaspoon toasted-sesame oil
1 piece (1 inch) peeled fresh ginger, thinly sliced
4 skin-on salmon fillets (4 ounces each)

Steps:

  • Preheat broiler. Whisk together soy sauce, honey, orange juice, toasted-sesame oil, and ginger in a medium glass baking dish. Add salmon fillets, skin side up. Let stand for 15 minutes to marinate.
  • Transfer salmon to a rimmed baking sheet, flesh side up; reserve marinade. Broil salmon until flesh is slightly firm to the touch, 5 to 6 minutes. Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half, about 3 minutes. Drizzle glaze over salmon.

SESAME GRILLED SALMON



Sesame Grilled Salmon image

Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.

Provided by Emily

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 2

Number Of Ingredients 7

¼ cup light soy sauce
1 ½ tablespoons honey
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 pound salmon fillets
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
  • Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
  • Heat sesame oil in a large skillet over medium-high heat.
  • Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g

SESAME SALMON BOWLS



Sesame Salmon Bowls image

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Provided by Kay Chun

Categories     grains and rice, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

1/4 cup unseasoned rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt, plus more for seasoning
1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/2 teaspoon toasted sesame oil
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

Steps:

  • In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
  • In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
  • Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
  • Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

SESAME SALMON



Sesame Salmon image

Simple and delicious salmon with an asian flair. Works on the grill, too. Prep time is marinating time.

Provided by Parsley

Categories     Asian

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons soy sauce
4 tablespoons sherry wine
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons sugar
1/4-1/2 teaspoon red pepper flakes, to taste
1 lb boneless salmon fillet, boneless salmon steaks can be used also
3 -4 tablespoons toasted sesame seeds
4 tablespoons green onions, chopped

Steps:

  • In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes.
  • Place salmon in a glass baking dish and pour soy sauce mixture over salmon. Cover, and chill for at least 2 hours, turning once halfway through.
  • Once salmon has chilled, place on a heated broiler pan and broil 4" from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through.
  • Sprinkle with toasted sesame seeds and chopped green onion just before serving.

SALMON WITH SESAME, SOY & GINGER NOODLES



Salmon with sesame, soy & ginger noodles image

This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper

Provided by Ren Behan

Categories     Main course

Time 30m

Number Of Ingredients 8

4 tbsp dark, light, low-salt (or a mixture) soy sauce
4 tbsp rice wine or mirin
1 stem ginger, finely chopped, plus 2 tbsp syrup from the jar
1 garlic clove, crushed
2 salmon fillets
140g any noodle
2 tbsp sesame seed
2 spring onions, chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
  • Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
  • In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.

Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium

SESAME-SOY SALMON



Sesame-Soy Salmon image

This is from Glorious One Pot Meals and I found it in the Sun-Sentinel. It says: If you have room in your Dutch oven, try adding a handful of snow peas and sliced shitake mushrooms after the cabbage to round out this Asian inspired meal. The water used for the rice will be completely absorbed during cooking and in the process the fish will poach and become a treat to eat. If your rice is older and dry, or your climate is very dry, add an extra 2 tbsp. water or broth. The author dissolves 1/4 tsp. bouillon or mushroom soup starter in the water first, then adds it to the rice. This recipe serves 2.

Provided by Oolala

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 15

2 1/2 teaspoons sesame oil, divided
1 cup jasmine rice, rinsed
1 cup water or 1 cup broth
1/2-3/4 lb salmon fillets or 1/2-3/4 lb salmon steak
2 carrots, cut into julienne strips
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon sugar
1 teaspoon gingerroot, freshly grated
2 garlic cloves, minced
1 teaspoon dried red pepper flakes
1/2 teaspoon sesame seeds
1 tablespoon lemon juice
1/4 head red cabbage, shredded
1 avocado, peeled, pitted, sliced

Steps:

  • Preheat oven to 450 degrees F. and coat the inside of a 2 quart Dutch oven and lid with 1 teaspoons sesame oil.
  • Rinse rice in strainer under cold water until water runs clear and then place it in a pot and add 1 cup of either water or broth.
  • Rinse salmon and place in the pot (it's OK if it is slightly submerged by the liquid).
  • Sprinkle carrots over the salmon.
  • In a small bowl, mix together soy sauce, vinegar, 1/2 teaspoons sesame oil, sugar, ginger, garlic, red pepper flakes, sesame seeds and lemon juice.
  • Stir until sugar dissolves.
  • Pour half this mixture over the fish and carrots.
  • Add cabbage and top with avocado slices.
  • Pour remaining vinegar mixture over all and cover and bake 45-50 minutes, or until the rice is soft.

Nutrition Facts : Calories 766.6, Fat 25.5, SaturatedFat 3.8, Cholesterol 59.1, Sodium 1168.9, Carbohydrate 101.3, Fiber 13.6, Sugar 8.6, Protein 35.3

SESAME-SOY SALMON



Sesame-Soy Salmon image

The avocados in this recipe offer a cool, smooth counterpart to the spiciness of the fish and the rice. Even though they have been cooked with the rest of the meal, they maintain their shape and flavor delightfully. If you have space in your Dutch oven, try adding a handful of snow peas and sliced shiitake mushrooms to round out this Asian-inspired meal. While using plain water will result in a wonderful meal, you can add more depth of flavor by substituting broth. The rice will completely absorb the liquid during cooking, and in the process the fish will take on a delicate, poached texture that is a treat to eat. If you live in a dry climate, you may want to add an extra 2 tablespoons of water.

Yield serves 2

Number Of Ingredients 14

2 1/2 teaspoons sesame oil or canola oil spray
1 cup jasmine rice
1/2 to 3/4 pound salmon fillet or steak
2 carrots, julienned
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/8 teaspoon sugar
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon red pepper flakes
1/2 teaspoon sesame seeds
1 tablespoon fresh lemon juice
1/4 head red cabbage, shredded (about 2 cups)
1 avocado, sliced

Steps:

  • Preheat the oven to 450°F.
  • Coat the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil or spray with canola oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot. Add 1 cup plus 1 tablespoon water and stir to make an even layer. Place the salmon in the pot and scatter the carrots on top of the fish.
  • In a small bowl, mix the remaining sesame oil, the soy sauce, vinegar, sugar, ginger, garlic, red pepper flakes, sesame seeds, and lemon juice. Stir until the sugar is dissolved. Pour half of the mixture into the pot.
  • Layer in the cabbage and top with the avocado.
  • Pour the rest of the soy sauce mixture over the top.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • Calories: 874
  • Protein: 33g
  • Carbohydrates: 100g
  • Fat: 59g
  • Cholesterol: 59mg
  • Sodium: 134mg
  • Fiber: 8g

SALMON WITH SESAME AND HERBS



Salmon With Sesame and Herbs image

The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.

Provided by Alison Roman

Categories     dinner, easy, weekday, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar or honey
4 tablespoons unseasoned rice wine vinegar
Kosher salt and ground black pepper
4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick
2 tablespoons raw white sesame seeds
1 small shallot, thinly sliced into rings
3 cups cilantro, parsley or both, tender leaves and stems
1 tablespoon toasted sesame oil

Steps:

  • Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
  • Place a rack in the top third of the oven and heat the broiler.
  • Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
  • Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
  • Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
  • Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 553 milligrams, Sugar 8 grams

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