Best 6 Teriyaki Salmon With Scallions Recipes
Tantalize your taste buds with our exquisite Teriyaki Salmon with Scallions, a culinary masterpiece that harmoniously blends the delicate flavors of salmon with a savory teriyaki glaze. This delectable dish is not only a feast for the senses but also a breeze to prepare, making it an ideal choice for busy weeknight dinners. Allow yourself to be captivated by the symphony of flavors as sweet, tangy, and umami notes dance upon your palate.
Accompanying this stellar salmon recipe, we present a tempting array of complementary dishes to elevate your dining experience. Dive into the aromatic depths of our Teriyaki Salmon Stir-Fry, where succulent salmon mingles with crisp vegetables in a flavorful teriyaki sauce. For a delightful twist, try our Teriyaki Salmon Tacos, which feature tender salmon enveloped in warm tortillas, adorned with vibrant salsa and tangy guacamole.
If you're craving a hearty and comforting meal, our Teriyaki Salmon Rice Bowl is sure to satisfy. This delectable bowl combines tender salmon, fluffy rice, and an assortment of colorful vegetables, all drizzled with our irresistible teriyaki sauce. And for those who prefer a lighter option, our Teriyaki Salmon Salad offers a refreshing blend of flavors and textures, featuring perfectly cooked salmon atop a bed of crisp greens, drizzled with a zesty teriyaki dressing.
EASY PAN-SEARED TERIYAKI SALMON
This easy and healthy Pan-Fried Teriyaki Salmon takes less than 30 minutes to put together but tastes just like it came straight from a Japanese restaurant. Seared salmon portions covered in a sweet homemade teriyaki sauce, topped with sesame seeds and chopped scallions.
Provided by Char
Categories Seafood
Time 25m
Number Of Ingredients 12
Steps:
- Season both sides of each salmon fillet with salt, pepper and garlic powder.
- Heat a frying pan or a skillet over medium-high heat. When the pan is at the proper temperature for pan-frying (see notes), add cooking oil to coat the surface. Allow the oil to heat up (about 10 - 15 seconds).
- Carefully place the salmon portions into the pan, skin side up first.
- Sear for 3 - 5 minutes on each side, depending on the thickness of your salmon. Be careful not to overcook your salmon. It should flake easily and be slightly firm to the touch.
- Remove the salmon from the pan and set aside to rest.
- Prepare the teriyaki sauce by combining the water, soy sauce, mirin, brown sugar and cornstarch. Make sure to stir well till there are no more cornstarch clumps.
- Bring the sauce to a boil over medium-high heat, stirring frequently. As soon as the sauce thickens (it should be about the same consistency as maple syrup), remove the saucepan from the heat.
- Place the cooked salmon on a serving plate, then drizzle the teriyaki sauce over each piece.
- Top with sesame seeds and chopped scallions, then serve with steamed rice.
Nutrition Facts : ServingSize 1 g, Calories 651 kcal, Carbohydrate 13 g, Protein 52 g, Fat 42 g, SaturatedFat 7 g, Cholesterol 143 mg, Sodium 726 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 32 g
TERIYAKI SALMON WITH GRILLED SCALLIONS AND AVOCADO CUCUMBER SALAD
Salmon and scallions are brushed with a flavorful teriyaki sauce and served with a vinegary avocado cucumber salad.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill to medium heat.
- Stir together the rice vinegar and 1/4 cup of the Japanese Style Teriyaki Cooking Sauce in a medium bowl.
- Oil the grill grates. Brush the salmon and scallions with oil. Sprinkle with salt and pepper. Place the salmon on the grill, flat-side down, and brush the tops with some of the remaining cooking sauce. Place the scallions on the grill and brush with some of the remaining cooking sauce. Cover and cook until the scallions are charred and tender, about 3 minutes. Flip the fish, brush with the remaining cooking sauce and continue to cook until the fish is almost cooked through (it will cook more after you remove it from the grill), 4 to 5 minutes per side. Remove the salmon and scallions to a cutting board. Coarsely chop the scallions.
- Add the cucumber, avocado and scallions to the bowl with the vinegar sauce and toss. Mound the salad onto 4 serving plates. Plate the salmon next to the salad. Sprinkle with the sesame seeds.
TERIYAKI SALMON WITH SCALLIONS
Steps:
- Remove any bones from salmon and discard. Place salmon in bowl or shallow casserole. Cover with teriyaki sauce. Marinate for 5 minutes
- Meanwhile, trim roots from scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green on top. Place trimmed scallions in nonstick skillet with enough salted water to cover. Bring to a boil, lower heat, and cook until scallions are soft, about 5 minutes. Keep warm.
- Remove salmon from marinade. Reserve marinade. Press 1/2 teaspoon of butcher-grind black pepper into skinless side of each salmon fillet. Heat 1 very large or 2 smaller nonstick skillets until very hot. Put salmon skin side up in pan(s) and cook over medium-high heat for 3 minutes. Turn over and cook 2 more minutes.
- Meanwhile, finely dice remaining scallions so that you have 1/2 cup. Add to reserved marinade. Add marinade and 1/4 cup water to salmon. Heat for 1 to 2 minutes, until salmon is cooked as desired. Serve immediately with boiled scallions.
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.
YAKITORI-STYLE SALMON WITH SCALLIONS AND ZUCCHINI
Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, seafood, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add 2/3 cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.
- Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.
- Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.
- Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.
SALMON TERIYAKI
This is a staple recipe in my house. My pantry is always stocked with the basics like soy and mirin. If you don't have sake on hand, feel free to sub it out for sherry or white wine. Teri means "glaze" or "sauce" and yaki means "grill." Traditionally a piece of fish would be grilled over hardwood charcoal and then glazed with a luscious sauce that's sweet, salty and very savory. This version would be a Japanese home-cook version where all the work is done in one pan. I'm a believer that you can make better sauces than store bought. This teriyaki sauce recipe can be multiplied, shaken together in a bottle and held in the fridge until ready to use.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the teriyaki sauce: Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the refrigerator.
- For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
- Cook the other side for another minute. Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it's well coated with the sauce.
- To serve, cut the baby bok choy into quarters and arrange on a platter. Place the salmon over top and drizzle with the sauce from the pan. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.
Tips:
- Choose the right salmon: Opt for fresh, wild-caught salmon fillets or steaks that are about 1 inch thick and have a vibrant orange-red color. Avoid farmed salmon, as it may contain higher levels of contaminants.
- Make sure the salmon is cooked to perfection: Salmon is best cooked to medium-rare or medium, with a slightly pink center. Overcooking will make the salmon dry and tough.
- Don't overcrowd the pan: When searing the salmon, make sure to leave enough space between each piece so that they can cook evenly.
- Use a good quality teriyaki sauce: The teriyaki sauce is the key to this dish, so make sure to use a good quality one. You can either make your own or use a store-bought sauce.
- Garnish with scallions: Scallions add a fresh, slightly pungent flavor to the dish. Be sure to slice them thinly before using.
Conclusion:
This teriyaki salmon with scallions is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the teriyaki sauce is flavorful and slightly sweet. The scallions add a fresh, slightly pungent flavor that complements the salmon perfectly. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
