Teriyaki Salmon Portions Recipes

SPEEDY TERIYAKI SALMON

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

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

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.

TERIYAKI SALMON

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.