Broiled Salmon Teriyaki Recipes

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.

Steps:

• Whisk the soy, honey, and lemon juice together in a large enough dish to fit the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 minutes or up to 30 minutes.
• Preheat a broiler or prepare coals to very hot in a grill. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or grill grate. Cool until it is slightly firm to the touch, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade to use it all up. Immediately remove the skin while the fish is hot. Serve.

Steps:

• Heat the grill to high and brush a sturdy baking tray with oil. In a large bowl, mix the soy, mirin, sugar, ginger and garlic together until the sugar has dissolved, then toss the frozen salmon in the soy mix until coated. Tip the remaining marinade into a small saucepan and bring to a simmer.
• Place the tray about 4in away from the heat, then grill for 20 mins. Brush the fish every few mins with the simmering marinade until cooked through and glazed. If the fillets are thick, you may need to turn them on their sides so they cook evenly. Remove from the grill. Simmer the marinade until sticky, then pour it over the cooked salmon.
• For the cucumber salad, use a swivel blade peeler to peel the cucumber into slices. Make the dressing by mixing the vinegar with the soy sauce, sugar and sesame seeds. Toss the cucumber with the dressing and serve with the salmon and boiled rice.

Steps:

• Combine first 5 ingredients in a small saucepan; bring to a boil, and cook over medium-high heat 5 minutes or until slightly thickened, stirring occasionally. Strain and discard gingerroot. Let cool.
• Brush both sides of fillets with soy sauce mixture. Place fillets on a rack coated with cooking spray; place rack on a broiler pan. Broil 4 to 5 inches from heat 3 minutes.
• Turn fillets over, and baste with soy sauce mixture. Broil an additional 2 minutes or until fish flakes easily when tested with a fork. Baste with soy sauce mixture.

Steps:

• In a bowl mix together together soy sauce, brown sugar, water, Worcestershire sauce, oil, ginger and lemon pepper; whisk until no sugar granules remain (this might take a couple of minutes) add in garlic halves and green onion.
• Wash the salmon under cold water then pat dry using paper towels.
• Place the salmon into a long deep glass dish (or use a large resealable plastic freeze bag) then pour the marinade over; turn salmon to coat in the marinade.
• Refrigerate for 3-6 hours (turning occasionally).
• Set grill to medium heat, then grease the grill glates.
• Place the salmon on the grill, then discard marinade.
• Season with salt and more lemon pepper if desired.
• Grill for 6-8 minutes per side or until the fish flakes easily (do not overcook!.

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.