Best 5 Teriyaki Salmon Bundles Recipes
Embark on a culinary journey to discover the art of creating delectable teriyaki salmon bundles. This article will guide you through the process of selecting the finest ingredients, preparing your kitchen, and executing each step with precision. You will learn the secrets of creating a flavorful teriyaki sauce that tantalizes the taste buds and complements the tender, flaky salmon. Whether you are a novice cook or an experienced chef, this guide will empower you to craft a dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
TERIYAKI SALMON
Salmon is a favorite of my husband. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.
Provided by Katzmeow
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
- Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
- Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 10.3 g, Cholesterol 82.5 mg, Fat 25.8 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 4.6 g, Sodium 972.6 mg, Sugar 7.3 g
SPEEDY TERIYAKI SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
- Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top.
- Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter.
- Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.
TERIYAKI SALMON BUNDLES
If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 32 appetizers (3/4 cup sauce).
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, whisk 2 tablespoons teriyaki sauce, lemon zest and lemon juice. Add salmon; toss to coat. Marinate at room temperature 20 minutes., Drain salmon, discarding marinade. Unfold puff pastry. Cut each sheet lengthwise into 1/2-in.-wide strips; cut strips crosswise in half. Overlap 2 strips of pastry, forming an X. Place a salmon cube in the center. Wrap pastry over salmon; pinch ends to seal. Place on a greased baking sheet, seam side down. Repeat. Bake until golden brown, 18-20 minutes., In a small bowl, mix marmalade and remaining teriyaki. Serve with salmon bundles.
Nutrition Facts : Calories 120 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
TERIYAKI SALMON WITH SESAME PAK CHOI
Sweet chilli, honey, sesame oil, mirin and soy combine to make a punchy sauce for fish. Elaine Paige's dish is a simple and quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and put 2 skinless salmon fillets in a shallow baking dish.
- Mix 1 tbsp sweet chilli sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp mirin or dry sherry, 2 tbsp soy sauce and 2 tsp finely grated ginger in a small bowl and pour over the salmon so the fillets are completely covered. Bake for 10 mins.
- Meanwhile, cook the pack choi. Cut a slice across the base of 2 large pak choi so the leaves separate.
- Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften.
- Add the pak choi and fry until the leaves start to wilt. Pour over 75ml fish or vegetable stock, tightly cover the pan and allow to cook for 5 mins - you're aiming for the stems to be tender but still have a bit of bite.
- Serve the pak choi in shallow bowls, top with the salmon and spoon over the juices. Scatter with 2 tsp toasted sesame seeds and serve with brown rice or noodles, if you like.
Nutrition Facts : Calories 517 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
TERIYAKI SALMON
Steps:
- If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.
- Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
Tips:
- Choose the right salmon: Look for fresh, wild-caught salmon that is firm and has a bright orange color. Avoid salmon that is slimy or has an off odor.
- Cook the salmon properly: Salmon is a delicate fish, so it is important to cook it carefully. Overcooked salmon will be dry and tough.
- Use a good quality teriyaki sauce: The teriyaki sauce is the key to this recipe, so make sure to use a good quality sauce that you enjoy the taste of.
- Don't overcrowd the pan: When cooking the salmon, do not overcrowd the pan. This will prevent the salmon from cooking evenly.
- Serve the salmon immediately: Once the salmon is cooked, serve it immediately. This will help to prevent the salmon from drying out.
Conclusion:
Teriyaki salmon bundles are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The salmon is cooked in a sweet and savory teriyaki sauce, and the vegetables add a healthy and flavorful touch. This dish is sure to be a hit with your family and friends.
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