Teriyaki Salmon
Recipe: #5659
June 07, 2012
Categories: Asian, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, High Protein, No Eggs, more
"This is easy and full of flavor, the salmon is slightly sweet, if using frozen fillets thaw frozen fish in the marinade for 2 days"
Ingredients
Nutritional
- Serving Size: 1 (206.1 g)
- Calories 363.1
- Total Fat - 19.2 g
- Saturated Fat - 2.6 g
- Cholesterol - 29.5 mg
- Sodium - 2269.8 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 1.5 g
- Sugars - 9 g
- Protein - 19 g
- Calcium - 81 mg
- Iron - 3.2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a gallon-size ziplock bag, combine the teriyaki sauce, oil, garlic, green onion, black pepper and cayenne (if using, and sesame seeds. Squeeze the bag a little to mix everything together.
Step 2
Add the salmon fillets (fresh or still frozen) in a single layer. Remove excess air from bag, seal, and make sure fillets are covered on both sides in the marinade. Place the salmon in the fridge to marinate for 4 hours (if fresh), or for 2 days to thaw and marinate if still frozen (don't thaw the fish first place frozen with the marinade).
Step 3
When you're ready to cook the salmon, remove the fillets from the bag and place them in a shallow dish* in a single layer (skin side down if the salmon has skin). Pour 1/4 to 1/3 cup of the marinade over the fillets, and sprinkle 2 teaspoons total of brown sugar over all the tops of fish fillets.
Step 4
Bake in a preheated oven at 350 degrees for 18-20 minutes, or until salmon flakes with a fork, don't bake too long or the salmon will be dry!
Tips
No special items needed.