Microwave Teriyaki Salmon Recipes

Steps:

• Place salmon skin side down (if using fillets) in shallow microwave-safe dish, glass or plastic.
• Combine the rest of the ingredients, except scallions, and pour over fish.
• Cover with plastic wrap and marinate at room temperature for 30 to 60 minutes.
• The longer it marinates, the more pronounced the flavor.
• Turn fish once or twice while marinating, leaving it skin side up on the last turn (if using fillets).
• Making sure the plastic wrap seal is tight, microwave on high for 7 minutes.
• Let it stand in the microwave for an additional 3 minutes, covered, while you plate the spinach or other veggies.
• Check one fillet to ensure it is cooked to your liking (All microwaves cook a little differently; I rather like medium rare salmon if it turns out that way, but others may not-- if too rare, just pop it back in the microwave, sealed, and zap it for a minute or so).
• Plate the salmon and sprinkle with the scallions.

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.

Steps:

• Cut a piece of parchment paper in the shape of a square. Slice the onion thinly. Julienne the carrot. Cut the bottom of shimeji mushroom and tear into bite-sized pieces.
• Place the salmon at the center of the parchment paper. Season with salt and pepper.
• Place onion, carrot and shimeji in that order.
• Sprinkle sake and put the butter on top.
• Bring up the top and the bottom corner of the paper. Fold the top corner for 3 to 4 times. Twist the ends.
• Place the salmon packet on a microwave safe plate and microwave for 4 minutes, or cook in 350°F (180°C) oven for 20 min.
• Open the parchment paper carefully and drizzle soy sauce on top.
• Enjoy!

Steps:

• Place salmon fillet, skin side down, in a microwave-safe dish.
• Combine orange juice, garlic, ginger and soy sauce; pour over fish.
• Microwave, covered, on high power for 7 minutes (If microwave does not rotate, turn dish after 5 minutes).
• Test for doneness; cook longer if needed.
• Serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds.

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.

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!