Teriyaki Salmon With Baked Corn On The Cob Recipe 455

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.

TERIYAKI SALMON WITH BAKED CORN ON THE COB RECIPE - (4.5/5)

Steps:

• For salmon 1.Cut salmon fillet into four pieces. 2.Spray pieces of foil with nonstick cooking spray. Place one fillet in the center of each piece of foil. Drizzle each fillet evenly with marinade and top with 1/4 cup of pineapple. 3.Fold foil lengthwise, bring up the sides and fold down several times to create a slight dome over the fillet. Pinch the folds to make an airtight seal. 4.Bake at 425° for 20 minutes or until salmon flakes with a fork. Or grill for 20 minutes on a camp stove on medium-low heat or until salmon flakes with a fork. Higher altitudes will require slightly longer cooking times. For corn 1.Wash and remove any husk or silk from corn cobs. 2.In a small shallow dish, combine olive oil, seasoning and lemon juice. 3.Dip each ear of corn into olive oil mixture and place in the center of foil. 4.Fold foil lengthwise, bring up the sides and fold down several times to create an airtight seal. 5.Bake at 425° F for 20 minutes until tender. 6.Optional: Grill for 20 minutes on a camp stove on medium-low heat until

TERIYAKI BAKED SALMON RECIPE

Steps:

• In a small bowl, add the soy sauce, brown sugar, vinegar, corn starch, garlic, and pepper. Whisk until the sugar and corn starch is dissolved.
• Place the salmon in a sealable food storage bag. Add half of the soy sauce mixture to the bag. Seal the bag. Move the salmon around in the bag until it is well coated in sauce. Place the bag in the refrigerator to marinate for a minimum of 30 minutes, or up to 2 hours.*
• Preheat oven to 400 degrees F. Spray a baking dish with cooking spray.
• Place the salmon in the baking dish skin side down, if applicable (discard the used marinade). Cook for 12-15 minutes, until the salmon is flakey when pressed with a fork. The cooking time will depend on the thickness of the salmon fillets.
• As the salmon cooks, make the glaze. Add the remaining soy sauce mixture to a small sauce pot. Bring the liquid to a boil, then reduce to a simmer. Simmer for 3-4 minutes, until the sauce has reduced and thickened. Remove from the heat.
• Brush the cooked salmon with the teriyaki glaze. Optional: Serve sprinkled with sesame seeds and green onions.