Pan Seared Teriyaki Salmon Recipes

ONE-PAN TERIYAKI SALMON DINNER RECIPE BY TASTY

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!

PAN SEARED TERIYAKI SALMON

Steps:

• Heat a skillet over medium high heat. Prepare the fish. Steps listed above.
• Take the prepared fish and season it with salt and pepper. Drizzle the fish with olive oil directly before adding it to the hot pan flesh side down.
• Sear the fish for 5-6 minutes per side. This will give you a medium well temperature. Cooking times will vary based on thickness of the fish. If the fish is getting too brown, reduce the heat and flip it.

EASY PAN-SEARED TERIYAKI SALMON

Steps:

• Season both sides of each salmon fillet with salt, pepper and garlic powder.
• Heat a frying pan or a skillet over medium-high heat. When the pan is at the proper temperature for pan-frying (see notes), add cooking oil to coat the surface. Allow the oil to heat up (about 10 - 15 seconds).
• Carefully place the salmon portions into the pan, skin side up first.
• Sear for 3 - 5 minutes on each side, depending on the thickness of your salmon. Be careful not to overcook your salmon. It should flake easily and be slightly firm to the touch.
• Remove the salmon from the pan and set aside to rest.
• Prepare the teriyaki sauce by combining the water, soy sauce, mirin, brown sugar and cornstarch. Make sure to stir well till there are no more cornstarch clumps.
• Bring the sauce to a boil over medium-high heat, stirring frequently. As soon as the sauce thickens (it should be about the same consistency as maple syrup), remove the saucepan from the heat.
• Place the cooked salmon on a serving plate, then drizzle the teriyaki sauce over each piece.
• Top with sesame seeds and chopped scallions, then serve with steamed rice.

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.

PAN SEARED TERIYAKI SALMON

Steps:

• RUCTIONS Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
• Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.