SPEEDY TERIYAKI SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
BROILED SALMON WITH HOMEMADE TERIYAKI GLAZE
Simple salmon cooked under the oven's broiler with a homemade teriyaki glaze. I really like how well teriyaki flavor pairs with salmon but store-bought teriyaki sauce is so thin and doesn't stay on but runs underneath the fish. I came up with this homemade version that is more of a glaze that stays on the fish.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside.
- Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze.
- Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 9.8 g, Cholesterol 55.8 mg, Fat 11.8 g, Fiber 0.3 g, Protein 20.5 g, SaturatedFat 2.3 g, Sodium 659.3 mg, Sugar 6.1 g
SALMON TERIYAKI
This is a staple recipe in my house. My pantry is always stocked with the basics like soy and mirin. If you don't have sake on hand, feel free to sub it out for sherry or white wine. Teri means "glaze" or "sauce" and yaki means "grill." Traditionally a piece of fish would be grilled over hardwood charcoal and then glazed with a luscious sauce that's sweet, salty and very savory. This version would be a Japanese home-cook version where all the work is done in one pan. I'm a believer that you can make better sauces than store bought. This teriyaki sauce recipe can be multiplied, shaken together in a bottle and held in the fridge until ready to use.
Provided by Jet Tila
Categories main-dish
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.
TERIYAKI SALMON
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
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
A bonus for cooking this delicious dish is that when you're through, you will know how to make real teriyaki sauce.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the teriyaki sauce: Combine the soy sauce, mirin, sake and sugar in a bowl. Add the mixture to a large nonstick skillet and bring to a light simmer over medium heat, stirring gently, until the sugar is dissolved. Remove from the heat. Transfer to a bowl and set aside to let cool. Wipe out the skillet with a paper towel.
- For the salmon: Sprinkle each salmon fillet with salt and pepper. Put the potato starch in a bowl and season with salt and pepper. Lightly dust each fillet with potato flour all over.
- Set a skillet over high heat until hot, then add the oil. Add the salmon and fry each side until golden brown all over, 3 to 4 minutes total. Remove the salmon to a plate.
- Add 1/2 cup of the teriyaki sauce to the skillet. Transfer the remaining sauce to an airtight container and reserve for another use; the sauce will keep up to 3 weeks in the refrigerator. Bring the sauce in the skillet to a boil over medium heat, then immediately reduce the heat and bring to a simmer. Cook until the sauce is reduced by half then return the salmon to the skillet and warm through. Turn off the heat and spoon the sauce over the salmon.
- Sprinkle the salmon with spring onions and serve.
TERIYAKI SALMON
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.
TERIYAKI SALMON WITH SESAME PAK CHOI
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
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
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
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 :
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