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Glazed Teriyaki Salmon

recipe at a glance
Rating: 4/5 4 stars
4 reviews

ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 53402
cook method: stovetop, oven

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ingredients

1/3 cup orange juice
1/3 cup soy sauce
1/4 cup dry white wine
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
1 teaspoon dry mustard
1 teaspoon lemon juice
1 pinch sugar
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
4 salmon fillets (6 ounce size)

directions

Combine orange juice, soy sauce, white wine, vegetable oil, ginger, dry mustard, lemon juice, sugar, garlic and pepper in shallow dish or large zip-lock plastic bag; add salmon fillets. Cover or seal, and chill 30 minutes, turning once.

Remove fillets from marinade, reserving marinade. Place fillets in a 13 x 9 inch pan. Bake at 450 degrees F for 10 minutes or until fish flakes easily with a fork. Remove from oven and keep warm.

Bring reserved marinade to a boil in a small saucepan; cook, stirring often, for 6-8 minutes or until reduced by half. Pour over fillets and serve.

shared by

Jayna, Washington, USA

nutrition

Nutritional data has not been calculated yet.

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ratings & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of 3 star votes on this recipe
125%
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Guest at CDKitchen.com



REVIEW: recipe rating
This was wonderful! I never get sick of salmon but I like to change up the ways I cook it. This was a new one for us and we really enjoyed it. Thank you!



Guest at CDKitchen.com



REVIEW: recipe rating
I have made this recipe twice now and shared with friends. It's so easy and requires very little prep. I have always had a fear of cooking fish but this was wonderful.



Guest at CDKitchen.com



REVIEW: recipe rating
IT WAS DELICIOUS. IT WAS A FIRST TIME OUT THAT I MADE THIS AND MY FAMILY AND MY GUESTS AND I ENJOYED IT IMMENSLY



Guest at CDKitchen.com



REVIEW: recipe rating
Well, this was a fairly tasty recipe, but definitely not teriyaki. It was more a citrus-y wine-y ginger sauce. I substituted very sweet Pixie tangerines (sorry, California only!) for oranges and marinated 1-lb fillet as indicated, then baked on aluminum foil at 450° for about 12 minutes. While that was going, I reduced the marinade and sauteed quartered crimimi mushrooms with sugar snap peas in olive oil, salt & pepper.

The dish was served with fresh short-grain rice. Tasty but more citrus that teriyaki, and baking didn't produce a nice glaze. My girlfriend thought it was a bit sour.