Salmon Teriyaki | Imamother

ra_mom

Mon, Dec 28 2009, 10:33 pm

Salmon Teriyaki
By Pomegranate Chef Jason Beck / Bina Magazine
5-6 (8 oz. each) salmon fillets
1 Tbsp (6 cloves) chopped garlic (or use garlic powder)
salt and pepper
vegetable oil spray

Sauce
1 cup duck sauce
1 Tbsp toasted sesame oil
1/4 cup soy sauce
1/4 tsp white pepper
1 Tbsp molasses (I use honey)

sesame seeds

Place salmon on a baking pan lined with parchment paper.
Season the salmon with chopped garlic, salt and pepper.
Spray vegetable oil over salmon fillets.
Bake at 450 for 15 - 20 minutes.
Meanwhile combine sauce ingredients and mix until uniform. Glaze salmon with the sauce and sprinkle with sesame seeds.

Last edited by ra_mom on Thu, Nov 06 2014, 7:52 pm; edited 4 times in total

ra_mom

Fri, Jan 29 2010, 9:23 am

Levtov wrote:

do you bake it after glazing?

The recipe calls for the salmon to be baked with the garlic, salt and pepper seasonings. The teriyaki sauce is poured on after the salmon has finished baking.
(I tried baking it both ways, with the sauce on and with the sauce off. Both are delicious. But I prefer it the way it says to do it in the recipe.

sv9506 wrote:

This sounds good but I have a few questions:
1) Have you tried this?
2) Do you cook the sauce at all to help mix it?
3) How much soy sauce?
Thanks

1)Yes, I have made this 2x.
2) The sauce does not get cooked at all.
3) I edited the recipe to reflect the correct soy sauce amount. Thanks for pointing that out.

Btw, the sauce is phenomenal! Make sure to make extra because you are going to want to eat it with everything!

saras mum

Mon, May 14 2012, 4:06 am

ra_mom wrote:

Salmon Teriyaki
By Pomegranate Chef Jason Beck / Bina Magazine
5-6 (8 oz. each) salmon fillets
1 Tbsp (6 cloves) chopped garlic
salt and pepper
vegetable oil spray

Sauce
1 cup duck sauce
1 Tbsp sesame oil
1/4 cup soy sauce
1/4 tsp white pepper
1 Tbsp molasses (I use honey)

sesame seeds

Place salmon on a baking pan lined with parchment paper.
Season the salmon with chopped garlic, salt and pepper.
Spray vegetable oil over salmon fillets.
Bake at 450 for 15 - 20 minutes.
Meanwhile combine sauce ingredients and mix until uniform. Glaze salmon with the sauce and sprinkle with sesame seeds.

what can I substitute for duck sauce? apricot jam - anyone tried it?

ra_mom

Mon, May 14 2012, 8:36 am

saras mum wrote:

ra_mom wrote:

what can I substitute for duck sauce? apricot jam - anyone tried it?

You can prob use spreadable apricot jam.

MaBelleVie

Mon, May 14 2012, 9:41 am

Ra mom, this is another recipe I have to thank you for. It is so quick and yummy! Sometimes I cube the salmon first, and serve it over a lettuce salad with the glaze and sesame seeds drizzled over everything. It assembles v quickly and the glaze holds up nicely in the fridge.

OOTBubby

Thu, May 31 2012, 5:18 pm

Rosemarie wrote:

Can I use canola oil? I don't have sesame oil

It won't have the same taste as it will with the sesame oil. It'll probably be okay, but sesame oil adds a lot to the flavor.

ra_mom

Thu, May 31 2012, 9:09 pm

MaBelleVie wrote:

Oh wow, I didn't see your post until now.
So glad you enjoy this recipe as much as we do.

ra_mom

Thu, May 31 2012, 9:12 pm

OOTBubby wrote:

Rosemarie wrote:

Can I use canola oil? I don't have sesame oil

It won't have the same taste as it will with the sesame oil. It'll probably be okay, but sesame oil adds a lot to the flavor.

OOT Bubby is right. You really need toasted sesame oil here. It's what makes this recipe so perfect.
Come on over and take some from me. Smile

Seriously, I don't mind.
It really should say toasted. I'm going to edit the ingredient list to reflect that it's toasted sesame oil.

Fabulous wrote:

ra_mom, this looks delicious!! is toasted sesame oil the same as sesame oil?

Toasted sesame oil is the brown version with the strong flavor. That's the one you need here.
Not the yellow light flavored oil.

Fabulous

Tue, Jun 05 2012, 7:41 pm

ra_mom wrote:

OOTBubby wrote:

Rosemarie wrote:

Can I use canola oil? I don't have sesame oil

It won't have the same taste as it will with the sesame oil. It'll probably be okay, but sesame oil adds a lot to the flavor.

OOT Bubby is right. You really need toasted sesame oil here. It's what makes this recipe so perfect.
Come on over and take some from me. Smile

Seriously, I don't mind.
It really should say toasted. I'm going to edit the ingredient list to reflect that it's toasted sesame oil.

Fabulous wrote:

ra_mom, this looks delicious!! is toasted sesame oil the same as sesame oil?

Toasted sesame oil is the brown version with the strong flavor. That's the one you need here.
Not the yellow light flavored oil.

Thanks! I have the toasted sesame oil, that's why I was asking. I didn't want to have to buy another oil.

Also, do you think it makes a difference white or black pepper?

ra_mom

Wed, Jun 06 2012, 8:17 am

Fabulous wrote:

ra_mom wrote:

OOTBubby wrote:

Rosemarie wrote:

Can I use canola oil? I don't have sesame oil

It won't have the same taste as it will with the sesame oil. It'll probably be okay, but sesame oil adds a lot to the flavor.

OOT Bubby is right. You really need toasted sesame oil here. It's what makes this recipe so perfect.
Come on over and take some from me. Smile

Seriously, I don't mind.
It really should say toasted. I'm going to edit the ingredient list to reflect that it's toasted sesame oil.

Fabulous wrote:

ra_mom, this looks delicious!! is toasted sesame oil the same as sesame oil?

Toasted sesame oil is the brown version with the strong flavor. That's the one you need here.
Not the yellow light flavored oil.

Thanks! I have the toasted sesame oil, that's why I was asking. I didn't want to have to buy another oil.

Also, do you think it makes a difference white or black pepper?

Nope. I use black pepper, because that's what I like Smile

ra_mom

Wed, Jun 06 2012, 6:56 pm

OOTBubby wrote:

sv9506 wrote:

What brand of soy sauce do you use?

I don't know about ra_mom, but I use LaChoy -- I don't like the heimish brands.

I really dislike the taste of the La Choy soy sauce.
Lieber's and Haddar only (not other heimish brands) make great soy sauce.

OOTBubby

Mon, Jun 25 2012, 6:58 pm

ra_mom -- I wanted to thank you. I made this for a sheva brachos this past Shabbos lunch. It was a big hit.

I skewered think slices of salmon (looked like a satay beef or chicken skewer) and cooked them and then put the sauce over.

I crisscrossed the skewers on a plate (black) and put some angel hair pasta in one section and some snow peas in the other and drizzled it all with more sauce (I made extra) and sprinkled with the sesame seeds.

ra_mom

Mon, Jun 25 2012, 7:39 pm

OOTBubby wrote:

Sounds beautiful!
Mazel Tov on the Sheva Brachos!!