Teriyaki Ginger Salmon Marinade Recipes
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 GINGER SALMON MARINADE
Grated fresh ginger root and brown sugar mixed with a prepared teriyaki sauce makes a tangy marinade for salmon or other seafood steaks.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 4
Steps:
- Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 12.7 g, Cholesterol 115.5 mg, Fat 14.6 g, Protein 39.3 g, SaturatedFat 2.5 g, Sodium 1919.6 mg, Sugar 12.6 g
HONEY GINGER TERIYAKI SALMON
Make and share this Honey Ginger Teriyaki Salmon recipe from Food.com.
Provided by Sharon123
Categories Japanese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.
- Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.
- In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.
- Preheat broiler.
- Line a broiler pan and rack with foil.
- Arrange fish on rack in a single layer, not touching each other.
- Brush with melted butter, and sprinkle with salt and pepper.
- For a 1/2" steak, it should be 2" away from the heat.
- Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.
TERIYAKI GINGER SALMON
This simple teriyaki dish works great with salmon or other firm fish. This is my husband's speciality dish from the cookbook, Big Bowl. It is incredible. We typically double the sauce. For six weeks, we had this every week! It's to die for!! And very easy!!
Provided by Kimke
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauces and sugar to make teriyaki sauce and set aside.
- Heat the pan or skillet to very hot.
- Add the oil.
- Sear the fish skin side down.
- Turn and sear the other side.
- Add the ginger and saute briefly.
- Add 1/4 cup water and cover the pan.
- Steam for 2-3 minutes, adding more water as necessary.
- Uncover and add the teriyaki sauce and as the sauce reduces to a syrup, turn the fish in it a couple of times.
- When the sauce becomes a glaze, add the wine, scallions, and a squeeze of lemon.
- Turn the fish once to twice more until well done.
- Remove to a serving dish.
- Serve with white rice and Stir Fried Snow Peas with Mushrooms (Recipe #57389).
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5/5 (2)Category Dinner, Fish, SalmonServings 4Total Time 1 hr 20 mins
- In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade.
- Place in refrigerator for 1 hour. (I marinated my salmon in a baking pan because I ran out of ziploc bags.)
- Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. I found that 18 minutes was absolutely perfect. **See notes for additional information on cooking times.
- While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan.
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- Grate the ginger and then squeeze about 1/4 teaspoon of ginger juice out of the pulp. Add this to the sake and then set it aside.
- Add the potato starch to a tea strainer and dust every surface of the salmon with an even coating of potato starch.
- Heat a frying pan over medium heat until it's hot, but not scorching hot. Add the oil and then the coated salmon. Fry the salmon undisturbed until it's cooked about 1/3 of the way up one side.
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From tatyanaseverydayfood.com
Reviews 1Calories 349 per servingCategory Dinner, Lunch
- Prepare a large salmon fillet for cooking. Remove the skin and pin bones, then portion. Combine the sauce ingredients in a small saucepan. Cook over medium/low heat for 15 to 20 minutes until ginger and garlic are cooked.
- Preheat the oven to 350F. Preheat a large frying pan over medium heat. Season the salmon fillets lightly with sea salt. Add a splash of oil into pan and sear the salmon, face-down first until golden and crispy, about 4 to 5 minutes. Turn the salmon over and cook for 2 to 3 minutes more, then pour the sauce over the salmon.
- Transfer the frying pan into the oven and finishing cooking the salmon, about 5 to 7 minutes, more for a thicker cuts. Once cooked, spoon more of the glaze over the salmon to coat.
- Serve the teriyaki salmon over a bed of steamed rice, mushroom rice or a simple salad. Spoon extra sauce over the salmon as desired!
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From wholemadeliving.com
5/5 (3)Total Time 10 minsCategory SauceCalories 17 per serving
- In a small sauce pan combine soy sauce through vinegar and cook on medium heat till sugar dissolves.
- Combine corn starch with only enough water to cover corn starch (I use a little dipping bowl or tiny ramekin for this) quickly stir with a fork and add to sauce mixture in pot.
- Bring sauce to a boil, then reduce heat to simmer on low for about 1-3 minutes, continuously stirring until sauce thickens.
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- Spoon rice onto serving plates. Transfer cooked fish and sauce onto rice and serve with vegetables.
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