Teriyakisalmon Recipes

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TERIYAKI BAKED SALMON RECIPE



Teriyaki Baked Salmon Recipe image

Teriyaki Baked Salmon - Everyone loves this easy fish recipe. Salmon gets marinated in homemade teriyaki sauce, baked, then brushed with teriyaki glaze.

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 1h22m

Number Of Ingredients 8

1/4 cup soy sauce
1/4 cup packed light brown sugar
1 Tablespoon rice wine vinegar
2 teaspoons corn starch
2 garlic cloves (-minced)
1/4 teaspoon ground black pepper
4 (5 oz.) salmon fillets
Optional: sesame seeds or sliced green onions for serving

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.

Nutrition Facts : ServingSize 1 /4th of the recipe, Calories 269 kcal, Carbohydrate 16 g, Protein 30 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 877 mg, Fiber 1 g, Sugar 14 g

TERIYAKI SALMON WITH SESAME PAK CHOI



Teriyaki salmon with sesame pak choi image

Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige's dish is a simple and quick midweek meal

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 14

2 skinless salmon fillets
1 tbsp sweet chilli sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp mirin or dry sherry
2 tbsp soy sauce
2 tsp finely grated ginger
brown rice or noodles, to serve (optional)
2 large pak choi (about 250g)
2 tsp vegetable oil
2 tsp sesame oil
3 garlic cloves, grated
75ml fish or vegetable stock
2 tsp toasted sesame seeds, for sprinkling

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
  • Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
  • Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
  • Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
  • Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
  • Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.

Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium

TERIYAKI SALMON



Teriyaki Salmon image

Salmon is special here in the Northwest, and we've often had the privilege of catching some in the Columbia River. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon garlic powder
4 salmon steaks (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; turn to coat. Cover and refrigerate for 1-1/2 hours, turning once. , Drain and discard marinade. Broil 3-4 in. from the heat for 5 minutes. Spoon reserved marinade over fish; turn and broil for 5 minutes or until fish flakes easily with a fork. Spoon marinade over fish.

Nutrition Facts :

SALMON TERIYAKI



Salmon Teriyaki image

Salmon Teriyaki is an easy Japanese recipe and takes only 4 key ingredients. Serve the salmon with steamed rice and teriyaki sauce for a delicious salmon teriyaki bowl.

Provided by Rasa Malaysia

Categories     Japanese Recipes

Time 15m

Number Of Ingredients 6

1 lb. (0.4 kg) salmon fillet
1 tablespoon oil
white and black sesame seeds, for garnishing
3 tablespoons soy sauce or Tamari
1/2 cup mirin
2 tablespoons sugar

Steps:

  • Add all the ingredients in the Teriyaki Sauce in a saucepan and reduce it on low heat. As soon as the teriyaki sauce thickens, remove it from heat. Let cool.
  • Heat up a pan or skillet over low to medium heat. Add a bit of oil and pan-sear the salmon (skin-side down) until the bottom part becomes super crispy. Cover the pan or skillet to make sure that the salmon is cooked through. Remove the salmon from heat, drizzle with the teriyaki sauce and garnish with the sesame. Serve immediately with steamed rice.

Nutrition Facts : Calories 532 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 people, Sodium 2059 grams sodium, Sugar 26 grams sugar

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

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.

BAKED TERIYAKI SALMON



Baked Teriyaki Salmon image

Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection.

Provided by Olena Osipov

Categories     Dinner

Time 30m

Number Of Ingredients 8

2 lbs salmon, cut into 6 pieces (skin on or off)
3 tbsp brown sugar, maple syrup or honey
3 tbsp soy sauce (I used Bragg's liquid aminos)
1 tbsp oil
1 tsp rice vinegar
1 garlic clove (grated)
1/2 tsp fresh ginger (grated)
Green onion and sesame seeds (for garnish)

Steps:

  • Preheat oven to 400 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
  • In a small bowl, whisk brown sugar, soy sauce, oil, vinegar, garlic and ginger. Make sure sugar dissolves completely. Divide marinade into 2 bowls - 2/3 and 1/3 of it.
  • Place salmon skin side down on prepared baking sheet and brush with 1/3rd of marinade.
  • Bake for 15 minutes for wild salmon or thin farmed salmon slices, and for 20 minutes for farmed salmon and thicker/wider slices. Check with a fork after 15 minutes - if salmon flakes easily, it is done. Do not overcook!
  • While salmon is cooking, add 2/3 marinade to a small pot with and cook for a few minutes, until thickened and bubbly. You can always add 1 tbsp extra brown sugar in case you "lost" some undissolved sugar for brushing uncooked salmon.
  • Remove salmon from the oven, brush with teriyaki glaze, sprinkle with green onion and sesame seeds.
  • I like to serve salmon with Instant Pot brown rice or Instant Pot quinoa as a healthy side. And to make dinner really quick, I just parboil broccoli or make roasted asparagus.

Nutrition Facts : Calories 291 kcal, Sugar 6 g, Sodium 557 mg, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 35 g, Cholesterol 94 mg, ServingSize 1 serving

TERIYAKI SALMON



Teriyaki Salmon image

A flavorful and easy baked teriyaki salmon recipe that's ready from start to finish in about 30 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 30m

Number Of Ingredients 11

1 (20 ounce) salmon fillet cut into individual pieces, or as many smaller fillets as needed
⅔ cup reduced-sodium soy sauce
¼ cup granulated sugar
2 tablespoons brown sugar
2 tablespoons mirin
1 teaspoon grated fresh ginger
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon sesame oil
1 ½ teaspoons cornstarch
1 tablespoon water
Garnish: sliced green onions; sesame seeds

Steps:

  • In a bowl or measuring cup, whisk together soy sauce, sugar, brown sugar, mirin, ginger, garlic and sesame oil. Pour half of the mixture into a Ziploc bag or dish; pour the other half into a small saucepan.
  • Add the salmon fillets to the Ziploc bag or dish. Toss to coat; marinate for at least 15 minutes or in the refrigerator for up to 2 hours.
  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
  • Remove the salmon from the marinade; place on the prepared baking sheet (skin-side down). Roast salmon in the 400 degree F oven for 8-11 minutes, or until the fish flakes easily with a fork. For an even crispier exterior, place the salmon under the broiler during the final 1-2 minutes of cooking time. Just make sure that you keep a close eye on the fish so that the herbs on top don't burn quickly.
  • While the salmon is in the oven, prepare the glaze on the stovetop. Heat the reserved marinade in the saucepan and bring to a simmer over medium-low heat. Whisk together cornstarch and water in a small bowl. Add the cornstarch slurry to the saucepan and simmer until thickened. Drizzle the glaze over the salmon just before serving. Garnish with sliced green onions and sesame seeds, if desired.

Nutrition Facts : ServingSize 1 glazed salmon fillet, Calories 320 kcal, Carbohydrate 26 g, Protein 30 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 1546 mg, Fiber 1 g, Sugar 21 g

TERIYAKI SALMON



Teriyaki Salmon image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick
3 tablespoons soy sauce
1 tablespoons sake, or dry sherry
1 tablespoon mirin
1 teaspoon fresh ginger juice
3 tablespoons vegetable oil
1 tablespoon sugar
Sansho powder
Green bell peppers, cut into strips, for garnish
Lemon slices, for garnish

Steps:

  • If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
  • Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.

SPEEDY TERIYAKI SALMON



Speedy Teriyaki Salmon image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Four 6-ounce skinless salmon fillets
2 cups teriyaki sauce
1 tablespoon vegetable oil
2 limes
One 8.5-ounce pouch microwave jasmine rice
1/3 cup loosely packed fresh cilantro leaves

Steps:

  • Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
  • In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
  • Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
  • Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
  • Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.

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

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

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  • Season the salmon. I prefer using chilled salmon fillet weighted between 200g to 250g. Since this is a pan-fried teriyaki salmon recipe, I choose a fillet with even thickens to fry it evenly.
  • Pan-fry the salmon. Heat some olive oil (or other oil of your choice) in a pan over medium heat. When it is sufficiently hot, place the salmon skin-side down.
  • Make the teriyaki sauce. Japanese soy sauce, sake, and mirin are the trio that makes up the teriyaki sauce. I also include some sugar and ginger to accentuate the taste.
  • Glaze the salmon with the teriyaki sauce. The final step of cooking the salmon is to glaze it with the sauce. Reduce the sauce to half of the original volume nu heating it further before adding the salmon.
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