Time 40m Yield 4 servings Number Of Ingredients 10 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.
Time 1h25m Yield 4 Number Of Ingredients 9 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.
Time 50m Yield 4 serving(s) Number Of Ingredients 4 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.
Time 20m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Prepare the marinade by mixing the sake, soy sauce (a reduced-sodium variety if you prefer), ginger, garlic, and brown sugar together in a small bowl. Reserve 1/4 cup of the marinade. Rinse the salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over it. Cover and let marinate in the refrigerator for 1 to 3 hours, spooning the liquid over any exposed parts of the fish once or twice. Prepare the grill or preheat the broiler to high heat. Remove the fish from the marinade and place on foil on the grill or a broiler pan. Broil or grill until done, being careful not to overcook. Pour reserved marinade over fish and serve at once.
Time 1h15m Yield 4 Number Of Ingredients 5 Steps:
Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix soy sauce, wine, brown sugar and ginger in shallow glass or plastic dish. Add fish; turn several times to coat. Cover and refrigerate 1 hour, turning once. Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan. Brush with marinade. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork. Discard any remaining marinade.
Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
For the teriyaki sauce: Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the refrigerator. For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once. Cook the other side for another minute. Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it’s well coated with the sauce. To serve, cut the baby bok choy into quarters and arrange on a platter. Place the salmon over top and drizzle with the sauce from the pan. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.
Yield 2 servings Number Of Ingredients 10 Steps:
Preheat oven to 400°F (200°C). On a baking sheet, combine broccoli, carrots, oil, salt, and pepper. Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer. Lay the two salmon fillets on the vegetables. In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps. Spread the glaze evenly on top of the two salmon fillets. Bake for 12 minutes. Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices. Glaze the salmon with any remaining juices. Serve! Enjoy!
Yield 8 servings Number Of Ingredients 12 Steps:
Cut the salmon into bite-size cubes. Set aside. Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together. Mix the salmon into the marinade, cover, and marinate for 15-30 minutes. In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds. Mix together until it starts to bubble and gets thicker/saucier. Add the salmon and fry for a couple of minutes on each side. Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks. Enjoy!
More about “salmon teriyaki recipes”
Yield 4 servings Number Of Ingredients 9 Steps:
Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside. Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate. Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes. Serve sprinkled with sansho powder, if desired.
