Teriyaki Salmon With Mushroom Topping Recipes

TERIYAKI SALMON

Teriyaki Salmon image

Salmon is a favorite of my husband. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.

Provided by Katzmeow

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup sesame oil
¼ cup lemon juice
¼ cup soy sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon sesame seeds
1 teaspoon ground mustard
1 teaspoon ground ginger
¼ teaspoon garlic powder
4 (6 ounce) salmon steaks

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.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 10.3 g, Cholesterol 82.5 mg, Fat 25.8 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 4.6 g, Sodium 972.6 mg, Sugar 7.3 g

TERIYAKI SALMON

Teriyaki Salmon image

Provided by Georgia Downard

Categories Roast Quick & Easy Dinner Seafood Salmon Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons low-sodium teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
4 teaspoons chopped garlic, divided
1 teaspoon grated ginger
1 teaspoon dark sesame oil
6 salmon fillets (about 1 1/2 pounds)
1 pound brussels sprouts, halved if large
1 tablespoon canola oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
1/2 pound shiitake mushrooms, thickly sliced

Steps:

Position rack in middle of oven; heat oven to 450°F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

TERIYAKI SALMON WITH MUSHROOM TOPPING

Teriyaki Salmon With Mushroom Topping image

I got this from Cooking Light magazine. Don't want to lose it because its so good and easy to make. You can substitute fat-free, lower-sodium chicken broth for the sherry.

Provided by emily_t

Categories < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup dry sherry
1/4 cup low-sodium teriyaki sauce
2 tablespoons light brown sugar
1 teaspoon canola oil
1 (8 ounce) package presliced baby portabella mushrooms
4 (6 ounce) skinless salmon fillets (about 1 - 1.5 inches thick)

Steps:

Combine first 3 ingredients in a small bowl; stir until sugar dissolves.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 4 minutes or until tender. Add 1/3 cup sherry mixture to mushrooms. Reduce heat, and simmer 1 to 2 minutes or until liquid almost evaporates. Spoon mushroom mixture into a bowl and set aside.
Heat pan over medium-high heat; add fillets. Cook 3-4 minutes on each side or until browned on all sides. Add mushrooms and remaining sherry mixture to pan; cook 2 minutes.
Transfer fillets to a serving platter and top with sauce and mushrooms.
Enjoy!

Nutrition Facts : Calories 274.6, Fat 8.7, SaturatedFat 1.5, Cholesterol 77.4, Sodium 134, Carbohydrate 9.4, Fiber 0.7, Sugar 8.2, Protein 35.7

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