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.
Heat oil in a frying pan over high heat. Cook salmon fillets for 2-3 mins per side, or until cooked to your liking.
Meanwhile, to make the teriyaki sauce, combine all ingredients in a small saucepan. Cook over medium heat, stirring, until heated through.
Serve salmon fillets with broccoli. Drizzle with teriyaki sauce and sprinkle with sesame seeds, if desired.
bowl, whisk together the teriyaki sauce, brown sugar, sesame oil
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.
Mix the teriyaki ingredients (soy sauce, mirin and
Marinate salmon in sauce for one hour in fridge.
To cook salmon, heat oil in pan; cook salmon each side until brown. Pour remainder of marinade over salmon, add a teaspoon of cornstarch to pan, and cook salmon until done. Serve with white rice, slice of lemon and green vegetable.
auce and mirin. Add the salmon, coating it well with the
Preheat oven to 375\u00b0F.
In a large sealable plastic bag, combine first five ingredients. Then add salmon. Seal the bag, gently squeeze and toss until marinade is evenly distributed over salmon filets.
Marinate at room temperature for 30 minutes or 1 hour refrigerated.
In a baking pan, empty contents of plastic bag and arrange salmon filets in one layer.
Roast for 10-12 minutes or until salmon is tender and flakes easily when forked.
f grated ginger. Place the salmon in a shallow nonmetallic dish
minutes, then add the salmon.
Brown quickly on both
Blend well together all ingredients, except salmon.
Put salmon in large plastic storage bag or container with a cover; pour marinade over salmon.
Marinate in refrigerator for about 2 1/2 to 3 hours.
Turn over bag or container every 45 minutes. Drain and broil on each side until fish flakes easily when tested with a fork.
Serves 4.
Cream all of the ingredients together except for the salmon and parsley.
Fold into the salmon until well mixed.
Chill overnight.
Form into a firm ball and roll in the parsley mixture.
Chill until ready to serve.
Can be made up to 24 hours in advance.
nch thick strips.
Combine teriyaki sauce and sugar in measuring
Combine teriyaki sauce and sugar in measuring
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
Place salmon fillet, skin side down, in a microwave-safe dish.
Combine orange juice, garlic, ginger and soy sauce; pour over fish.
Microwave, covered, on high power for 7 minutes (If microwave does not rotate, turn dish after 5 minutes).
Test for doneness; cook longer if needed.
Serve on platter or plates, covered with sauce and sprinkled with green onions and sesame seeds.
he marinade.
Rinse the salmon fillets under cold water, place
For The Salmon:.
Pre-heat oven to
Mix soy sauce, wine, brown sugar and ginger in shallow non-metal dish.
Add salmon, turning several times to coat with marinade.
Cover and refrigerate 1 hour, turning once.
Place one chicken breast in center of a square of alumium foil and salt and pepper.
Layer onion and bell pepper slices and 2 pineapple slices on top of each piece of chicken.
Drizzle 1-2 tablespoons of bottled teriyaki sauce over chicken mixture.
Put 1 tsp butter on top of pineapple slice.
Seal up alumium foil by folding edges together.
Bake at 375 degrees for approximately 45 minutes. You can also put these on the outdoor grill on indirect heat. Serve with rice.