Preheat oven at 350 degrees.
Place the salmon in a greased 13x9 baking dish and spoon the creamy caesar dressing over the fillets and sprinkle with pepper.
Combine the crushed croutons, cheese and basil in a ziplock baggie, shake until mixed well and sprinkle this mixture over the fillets, pressing gently into the dressing/fillets.
Drizzle with oil and bake ucovered for 20 minutes or until fish flakes easily with a fork.
Preheat oven 375 degrees.
Place salmon fillet on large sheet of thick aluminum foil(or two sheets to add width).
Add sliced onions and garlic on salmon.
Gently pour teriyaki marinade/sauce on top.
Pull up sides of aluminum foil to make a leak free packet.
Place salmon packet on baking sheet.
Cook for 35-45 minutes. Check by opening packet slightly (be careful, extremely hot steam!).
Cut into portions and serve.
teriyaki sauce and sesame oil in a large bowl. Add salmon and
irections. Drain.
Meanwhile, coat salmon in cornstarch. Heat 2 tbsp
Preheat the oven to 300\u00b0F. Lightly spray a roasting pan with cooking oil.
Place the salmon fillets in the baking pan. In a bowl, combine the teriyaki, vinegar, oil, ginger and garlic then pour over the fish. Bake, basting occasionally, for 25-30 mins, until the flesh begins to flake.
Serve the salmon on a bed of spinach drizzled with any remaining marinade or with extra teriyaki sauce.
Place the salmon and teriyaki marinade in a shallow dish; turn to coat. Cover and refrigerate for 30 mins.
Preheat the broiler to high. Place the salmon on a foil-lined baking pan, discarding the remaining marinade. Broil for 5-6 mins, turning once, until lightly browned.
For the salad, whisk mayonnaise, lemon juice, soy sauce, sesame oil and wasabi paste in a small bowl. Place the edamame, avocado, green onion and pea shoots in a large bowl. Add the dressing and toss gently to combine. Serve the salmon with salad and lemon wedges.
Set aside.
Mix the salmon and teriyaki sauce together. Heat the
Remove the skin from the salmon by slicing it with a
~Salmon~.
Dip salmon in soy sauce, then the
Combine all ingredients (except salmon) in a shallow dish. Marinate salmon for about 30 minutes, turning once. Remove salmon from marinade, reserving marinade. Place salmon in 13 x 9 inch pan. Bake at 450\u00b0 for 10 minutes or until fish flakes easily with a fork. Remove from oven; keep warm! Bring reserved marinade to a boil in a small saucepan. Cook, stirring often, 6-8 minutes or until reduced by half. Pour over salmon. Salmon can also be grilled instead of baked. Makes 4 servings.
Preheat grill to medium.
Mix all ingredients together except for the fish.
Pour mixture over the fish and let marinate for 15 minutes.
Remove fish from the marinade and save to baste with.
Place salmon on the grill, skin side down, and cook 7-8 minutes with cover of grill down.
Turn fish over and cook another 7-8 minutes, basting occasionally with marinade.
50\u00b0F.
Place the salmon on a foil covered baking
Soak cedar plank for about 2 hours.
Marinate salmon for 2 hours in Yoshido's gourmet sauce or Kikkoman teriyaki sauce.
Heat grill to medium heat, leaving the center burner off.
Close grill and cook for about 10 minutes or until the meat flakes easily with a fork.
Top with a drizzle of gourmet or teriyaki sauce, chopped green onions and sesame seeds.
Enjoy!
Oh and if you get the chance, please tell me how you like it!
In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
Preheat grill on high.
Place salmon meat side down on grill for 3 minutes.
Rotate 1/4 turn (don't flip), cook 3 minutes.
Flip so skin side is now down.
Brush with honey.
Cook 6 minutes, or until no longer pink.
220C, fan 200c. Mix the teriyaki sauce, honey, garlic, and ginger
Combine orange juice, ginger, onion, teriyaki, lime juice, and garlic, and mix well.
Marinate salmon in mixture for at least 3 hours.
Grill or broil salmon.
While salmon is cooking, strain solids from the remaining marinade, and heat in a small saucepan.
Bring the marinade to a boil and cook 5-10 minutes.
Spoon the sauce over the salmon and serve.
imes the size of the salmon with olive-oil spray.
In a bowl mix/whisk together soy sauce, brown sugar and mustard powder.
Place the salmon steaks in a glass dish (I use an 8x8-inch glass baking dish).
Pour the marinade over the salmon.
Cover with plastic wrap, and refrigerate for minimum 1-1/2 hours, turning the steaks occasionally.
Grill for 4-5 minutes on each side, depending on how thick the steaks are.
Brushing with marinade as they cook.
**NOTE** sprinkle with salt if desired when cooking.
Combine marinade ingredients in a large bowl, mix well.
Put salmon fillets into a large ziploc bag and pour marinade over them.
Refridgerate for 6 hours.
Drain and bbq or broil the fillets over medium high heat, skin side down for 5 to 10 minutes, depending on thickness.
Preheat broiler.
Place salmon fillets on rack in broiling pan.
In cup mix teriyaki sauce, ginger root and sesame oil. Brush mixture over salmon fillets.
Broil salmon 3 to 5 inches from source of heat, without turning until fish flakes easily when tested with a fork, about 10 minutes.
Garnish with parsley sprigs.
Makes 4 main dish servings.