Recipes for "teriyaki salmon"

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. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 2 hours.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil salmon steaks under the preheated broiler for 5 minutes, brushing salmon with reserved marinade. Turn and continue to broil until salmon is opaque and flakes easily, about 5 more minutes. Brush with marinade.

Preheat the oven to 400 degrees F (200 degrees C) and spray a baking pan with cooking spray.

Place salmon filets skin side down on the prepared baking pan; brush with Dijon mustard and sprinkle with everything bagel seasoning.

Toss broccoli, olive oil, and onion powder together in a bowl; spread broccoli on the baking pan.

Bake in the preheated oven until the salmon flakes easily with a fork, about 15 minutes.

Combine bourbon, soy sauce, brown sugar, garlic, and ginger in a small saucepan over medium heat. Cook until brown sugar is dissolved, and sauce begins to bubble, 1 to 3 minutes.

Divide rice into 2 serving bowls. To each bowl, add half the broccoli and 1 salmon filet. Pour bourbon teriyaki sauce over each bowl.

Preheat the oven to 400 degrees F (200 degrees C) and spray a baking dish with cooking spray.

Combine soy sauce, brown sugar, garlic, and ginger in a small bowl. Place the salmon in the prepared baking dish, skin side down. Pour teriyaki sauce over.

Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes.

Place rice in a bowl, top with salmon, and spoon over teriyaki sauce from the baking dish. Add in the shredded cabbage, grated carrots, and radishes. Sprinkle with sliced green onions and sesame seeds, to garnish.

Whisk together teriyaki sauce, apple juice, brown sugar, vinegar, garlic, and pepper in a small bowl until marinade is well combined.

Place salmon fillets in a glass baking dish. Pour marinade over fillets; cover and refrigerate for 4 to 6 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove fillets from marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.

Meanwhile, cook fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.

Serve fillets with reduced marinade drizzled over the top.

Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.

Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.

Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.

Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.