Seafood > Salmon

Kuka's Teriyaki Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp black pepper
- 1/4 cup water
- 2 tbsp cornstarch
- 2 tbsp sesame seeds
- 2 green onions, thinly sliced

Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
- Grill or oven

Step-by-step instructions:

1. Preheat the grill or oven to 400°F.

2. In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, minced ginger, and black pepper.

3. Place the salmon fillets in a baking dish and pour the teriyaki sauce over them, making sure they are evenly coated.

4. Bake the salmon in the preheated oven for 12-15 minutes or grill for 6-8 minutes per side, until the salmon is cooked through and flakes easily with a fork.

5. While the salmon is cooking, make the glaze. In a small saucepan, whisk together water and cornstarch until smooth. Add the remaining teriyaki sauce from the baking dish and bring to a boil over medium heat. Cook for 1-2 minutes, stirring constantly, until the glaze thickens.

6. Brush the glaze over the cooked salmon and sprinkle with sesame seeds and sliced green onions.

7. Serve hot with your choice of side dishes.

Preparation time: 10 minutes
Cooking time: 15 minutes
Preheat oven to 400°F or grill to medium-high heat (about 400°F).
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 360
Total fat: 15g
Saturated fat: 3g
Cholesterol: 80mg
Sodium: 1440mg
Total carbohydrates: 24g
Dietary fiber: 0g
Sugar: 21g
Protein: 32g

Substitutions for ingredients:
- You can use maple syrup or agave nectar instead of honey.
- You can use apple cider vinegar or white wine vinegar instead of rice vinegar.
- You can use arrowroot powder instead of cornstarch.

- You can add sliced bell peppers and onions to the baking dish with the salmon for a one-pan meal.
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add a splash of orange juice or pineapple juice to the teriyaki sauce for a fruity twist.

Tips and tricks:
- Make sure to use fresh salmon fillets for the best flavor.
- If grilling, brush the grill grates with oil to prevent sticking.
- Use a meat thermometer to check the internal temperature of the salmon. It should reach 145°F.
- You can marinate the salmon in the teriyaki sauce for up to 30 minutes before cooking for extra flavor.
- Double the recipe and freeze the leftovers for a quick and easy meal later on.

Storage instructions:
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the salmon in the microwave or oven until heated through.

Presentation ideas:
Serve the salmon on a bed of rice or quinoa and garnish with extra sesame seeds and green onions.

Sesame seeds and sliced green onions.

This salmon pairs well with steamed vegetables, such as broccoli or asparagus, and a side of rice or quinoa.

Suggested side dishes:
Steamed vegetables, rice, quinoa, or a side salad.

Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the salmon is not cooked through, return it to the oven or grill for a few more minutes.

Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover salmon in the refrigerator within 2 hours of cooking.

Food history:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat or fish that has been marinated in a sweet and savory sauce.

Flavor profiles:
This teriyaki salmon has a sweet and savory flavor with hints of garlic and ginger.

Serving suggestions:
Serve this teriyaki salmon as a main dish for dinner or lunch.

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Taste: Savory, Tangy, Sweet, Umami, Spicy