Teriyaki Salmon With Scallions Recipes

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EASY PAN-SEARED TERIYAKI SALMON



Easy Pan-Seared Teriyaki Salmon image

This easy and healthy Pan-Fried Teriyaki Salmon takes less than 30 minutes to put together but tastes just like it came straight from a Japanese restaurant. Seared salmon portions covered in a sweet homemade teriyaki sauce, topped with sesame seeds and chopped scallions.

Provided by Char

Categories     Seafood

Time 25m

Number Of Ingredients 12

4 salmon fillets (3 - 4 oz each)
Salt
Pepper
Garlic powder
3 tablespoons cooking oil
Sesame seeds for garnish
Chopped scallions for garnish
1/4 cup water
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 teaspoon cornstarch

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.

Nutrition Facts : ServingSize 1 g, Calories 651 kcal, Carbohydrate 13 g, Protein 52 g, Fat 42 g, SaturatedFat 7 g, Cholesterol 143 mg, Sodium 726 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 32 g

TERIYAKI SALMON WITH GRILLED SCALLIONS AND AVOCADO CUCUMBER SALAD



Teriyaki Salmon with Grilled Scallions and Avocado Cucumber Salad image

Salmon and scallions are brushed with a flavorful teriyaki sauce and served with a vinegary avocado cucumber salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons rice vinegar
1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce
Four 4-ounce center-cut salmon fillets
Vegetable oil, for brushing and oiling the grill grates
1 bunch scallions, trimmed
Kosher salt and freshly ground black pepper
2 Persian cucumbers, cut into half moons
1 avocado, cubed
2 teaspoons toasted sesame seeds

Steps:

  • Preheat an outdoor grill to medium heat.
  • Stir together the rice vinegar and 1/4 cup of the Japanese Style Teriyaki Cooking Sauce in a medium bowl.
  • Oil the grill grates. Brush the salmon and scallions with oil. Sprinkle with salt and pepper. Place the salmon on the grill, flat-side down, and brush the tops with some of the remaining cooking sauce. Place the scallions on the grill and brush with some of the remaining cooking sauce. Cover and cook until the scallions are charred and tender, about 3 minutes. Flip the fish, brush with the remaining cooking sauce and continue to cook until the fish is almost cooked through (it will cook more after you remove it from the grill), 4 to 5 minutes per side. Remove the salmon and scallions to a cutting board. Coarsely chop the scallions.
  • Add the cucumber, avocado and scallions to the bowl with the vinegar sauce and toss. Mound the salad onto 4 serving plates. Plate the salmon next to the salad. Sprinkle with the sesame seeds.

TERIYAKI SALMON



Teriyaki Salmon image

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

¼ cup sesame oil
¼ cup lemon juice
¼ cup soy sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon sesame seeds
1 teaspoon ground mustard
1 teaspoon ground ginger
¼ teaspoon garlic powder
4 (6 ounce) salmon steaks

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

SALMON TERIYAKI WITH GARLIC NOODLES



Salmon Teriyaki With Garlic Noodles image

Make and share this Salmon Teriyaki With Garlic Noodles recipe from Food.com.

Provided by English_Rose

Categories     Japanese

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 salmon fillets, skin on
2 pak choi, each cut in 3-4 long wedges
olive oil, for brushing
3 tablespoons soy sauce
2 tablespoons mirin
1 1/2 teaspoons superfine sugar
4 ounces medium rice noodles
1 tablespoon peanut oil
splash sesame oil
2 teaspoons garlic, chopped
scallion
fresh gingerroot
toasted sesame seeds

Steps:

  • Mix the teriyaki ingredients (soy sauce, mirin and sugar) in a small pan. Bring to the boil to dissolve the sugar, then bubble for about 3 mins till thickened.
  • Cook the noodles and drain. Preheat the broiler and put a steamer on. Lay the salmon, skin-side down, on an oiled baking sheet, brush with olive oil, season with pepper and grill for 3 minutes Meanwhile, steam the pak choi for 3-4 minutes.
  • Heat both the oils for the noodles in a wok, tip in the garlic and stir-fry for 1 minute
  • Add the noodles and stir-fry for 1 minute Keep the noodles and pak choi warm.
  • Turn the salmon over, brush with teriyaki sauce, and grill for 1 minute Brush again to glaze. Serve with noodles and pak choi, top with scallions, ginger and sesame seeds, and drizzle with remaining sauce.
  • GIVE IT A FANCY FINISH:.
  • Cut shreds of scallion and fresh root ginger, and leave in water in the fridge to crisp and curl. Scatter over the salmon.

Nutrition Facts : Calories 674.9, Fat 18.1, SaturatedFat 3, Cholesterol 165.4, Sodium 1917, Carbohydrate 53.7, Fiber 1.2, Sugar 3.9, Protein 68.5

TERIYAKI SALMON



Teriyaki Salmon image

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

10 ounces soy sauce
8 ounces mirin
8 ounces sake
3 ounces sugar
4 salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon potato flour or cornstarch
3 tablespoons vegetable oil
1 spring onion, green parts only, chopped

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 WITH SCALLIONS



Teriyaki Salmon with Scallions image

Provided by Rozanne Gold

Categories     Onion     Salmon     Fall

Yield Serves 4

Number Of Ingredients 3

4 6-ounce center-cut salmon filets, skin on
1 cup teriyaki sauce
3 bunches scallions

Steps:

  • Remove any bones from salmon and discard. Place salmon in bowl or shallow casserole. Cover with teriyaki sauce. Marinate for 5 minutes
  • Meanwhile, trim roots from scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green on top. Place trimmed scallions in nonstick skillet with enough salted water to cover. Bring to a boil, lower heat, and cook until scallions are soft, about 5 minutes. Keep warm.
  • Remove salmon from marinade. Reserve marinade. Press 1/2 teaspoon of butcher-grind black pepper into skinless side of each salmon fillet. Heat 1 very large or 2 smaller nonstick skillets until very hot. Put salmon skin side up in pan(s) and cook over medium-high heat for 3 minutes. Turn over and cook 2 more minutes.
  • Meanwhile, finely dice remaining scallions so that you have 1/2 cup. Add to reserved marinade. Add marinade and 1/4 cup water to salmon. Heat for 1 to 2 minutes, until salmon is cooked as desired. Serve immediately with boiled scallions.

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