Honey Teriyaki Salmon Recipes

Steps:

• In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
• Preheat grill on high.
• Place salmon meat side down on grill for 3 minutes.
• Rotate 1/4 turn (don't flip), cook 3 minutes.
• Flip so skin side is now down.
• Brush with honey.
• Cook 6 minutes, or until no longer pink.

Steps:

• In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.
• Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.
• In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.
• Preheat broiler.
• Line a broiler pan and rack with foil.
• Arrange fish on rack in a single layer, not touching each other.
• Brush with melted butter, and sprinkle with salt and pepper.
• For a 1/2" steak, it should be 2" away from the heat.
• Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.

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.

Steps:

• Preheat oven to 400°F (200°C).
• On a baking sheet, combine broccoli, carrots, oil, salt, and pepper.
• Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer.
• Lay the two salmon fillets on the vegetables.
• In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps.
• Spread the glaze evenly on top of the two salmon fillets.
• Bake for 12 minutes.
• Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
• Glaze the salmon with any remaining juices. Serve!
• Enjoy!

Steps:

• Cut the salmon into bite-size cubes. Set aside.
• Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
• Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
• In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
• Mix together until it starts to bubble and gets thicker/saucier.
• Add the salmon and fry for a couple of minutes on each side.
• Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
• Enjoy!

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.