Teriyaki Salmon, dill red potatoes, round sourdough French bread,
salad of hearts of Romaine lettuce with sliced pears, olive oil, creamy
ranch dressing and sparkling apple cider

The recipe for the teriyaki salmon is very simple, and only requires a few ingredients. There is no measuring, and the total preparation and cooking time is about 25 minutes. Before you begin, preheat the oven to 450 degrees. You’ll need the following ingredients:

Large salmon filet, 1 to 1-1/2 inches thick, with the skin on



Garlic powder

Teriyaki sauce (Kikkoman Teriyaki glaze is excellent!)


Line a large cookie sheet with aluminum foil and spray with non-stick cooking spray (this prevents you from literally burning up your cookie sheet—trust me!) Place the filet on the sheet, SKIN SIDE UP. Place under broiler and cook for about 5 minutes, or until the color of the fish turns light pink.

Remove from oven and carefully flip the filet over. (You may need to use two large spatulas to keep in one piece) Pour Teriyaki glaze over the filet and spread evenly to coat. Sprinkle salt, pepper and garlic powder to taste, but not too much.

Place back into oven under the broiler, this time with the skin side down, and finish cooking until fish is light pink, about 5 minutes. Be careful not to overcook or the salmon will be dry. You may notice the glaze starting to burn just a bit before the filet is done. It actually adds a smoke flavor to the dish.

When you’re ready to serve, CAREFULLY remove the whole filet, or you may slice into smaller servings. Place on a platter and garnish with your favorite veggies. Enjoy!

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