How to make Teriyaki Salmon
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Recipes in this Video
3 recipes
gluten-freepescatarian
Ingredients
- ●4 salmon fillets (6 oz each)
- ●1/2 cup soy sauce
- ●1/4 cup mirin
- ●1/4 cup brown sugar
- ●2 cloves garlic, minced
- ●1 tsp fresh ginger, grated
- ●1 tbsp sesame oil
- ●1 tbsp cornstarch
- ●2 tbsp water
- ●2 green onions, chopped
- ●1 tsp sesame seeds (for garnish)
Instructions
- 1In a bowl, whisk together soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil to create the teriyaki marinade.
- 2Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3Preheat your grill or broiler to medium-high heat.
- 4Remove the salmon from the marinade, reserving the marinade for later use.
- 5Grill or broil the salmon for about 4-5 minutes on each side, or until cooked through and flaky.
- 6While the salmon is cooking, pour the reserved marinade into a small saucepan and bring to a boil.
- 7In a small bowl, mix cornstarch and water to create a slurry. Add this to the boiling marinade and stir until thickened, about 1-2 minutes.
- 8Once the salmon is done, remove it from the heat and brush with the thickened teriyaki sauce.
- 9Serve the salmon garnished with chopped green onions and sesame seeds.
Equipment
grillbroilermixing bowlsaucepanwhiskshallow dish
pescatarian
Ingredients
- ●2 cups basmati rice
- ●500g salmon fillets
- ●1 large onion, thinly sliced
- ●2 tomatoes, chopped
- ●1/2 cup plain yogurt
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup fresh mint, chopped
- ●4 cups water
- ●3 tbsp biryani masala
- ●2 tbsp ghee or oil
- ●1 tsp cumin seeds
- ●1 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2In a large pot, heat ghee or oil over medium heat. Add cumin seeds and sliced onions, sauté until the onions are golden brown.
- 3Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
- 4Stir in the biryani masala and cook for another minute. Add the salmon fillets and cook for 3-4 minutes until they are slightly cooked.
- 5Add the yogurt, cilantro, and mint to the pot, mixing well to coat the salmon. Remove from heat.
- 6In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, cooking until it's 70% done. Drain the rice.
- 7Layer the partially cooked rice over the salmon mixture in the pot. Cover tightly with a lid and cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
- 8Remove from heat and let it sit for 10 minutes before serving. Fluff the biryani gently with a fork.
- 9Serve hot, garnished with additional cilantro and mint if desired.
Equipment
large potstrainerspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Medium
pescatariandairy-free
Ingredients
- ●4 salmon fillets
- ●1 can (13.5 oz) coconut milk
- ●2 limes (juiced)
- ●2 cloves garlic (minced)
- ●1 tsp ginger (grated)
- ●1 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh cilantro (chopped)
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine coconut milk, lime juice, minced garlic, grated ginger, salt, black pepper, and red pepper flakes (if using).
- 3Place the salmon fillets in a baking dish and pour the coconut-lime mixture over the top.
- 4Drizzle olive oil over the salmon for added flavor.
- 5Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 6Remove the foil and bake for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 7Garnish with fresh cilantro before serving.
- 8Serve with steamed rice or a fresh salad for a complete meal.
Equipment
baking dishmixing bowlaluminum foilmeasuring cupsmeasuring spoons
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