Teriyaki Salmon
- Yield 4 people
- Prep 5 minutes
- Cook 25 minutes
Teriyaki Salmon sits in the Seafood section of Regbie. The card serves 4 people. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 4 salmon fillets, 5 ounces each
- ½ cup All-Purpose Stir-Fry Sauce, divided
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Method
Set the salmon fillets in a high-sided dish where they’ll fit snugly. Tip in most of the All-Purpose Stir-Fry Sauce, but reserve about 2 tablespoons of it. (You’ll brush it on at the end to add an extra punch of umami.)
Turn the salmon in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
Warm the oven to 400°F with the rack in the middle.
Set the salmon, skin-side down on a parchment-lined baking sheet.Pour some of the marinade from the dish onto the salmon (not the 2 tablespoons of reserved “clean” All-Purpose Stir-Fry Sauce).
Roast the salmon for 8 to 12 minutes or until it is cooked to your preferred doneness. (the cook like the salmon cooked to about medium, about 130°F to 135°F in the thickest part of the fillet.)
Once the salmon is finished cooking, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.
Scatter on toasted sesame seeds and sliced scallions.
