Orange Teriyaki Glazed Salmon

salmon1

Living here in the pacific northwest, salmon and steelhead are a big deal. And for good reason, they are delicious!

My brother caught this one that I am cooking up. He catches a few every year and always shares some. Yes!

There is nothing like fresh caught fish, especially when someone else catches and cleans it for you! Can’t wait till he goes crabbing!

I usually cook it up on the grill but moved recently and got rid of the old grill. Since I have not yet purchased a small tabletop grill to fit on my little apartment patio, I decided to cook this one in the oven. I could have used an indoor grill or grill pan but it just is not quite the same.

As well as being delicious, salmon is also very simple to cook. The main key to a moist and delicious salmon is to not overcook it. Salmon cooks very quickly, about 4-6 minutes per 1/2 inch of thickness. It is done when it flakes easily with a fork or you can check for doneness with a thermometer. 145 degrees in the thickest part of the fillet.

Salmon does not really require a lot of seasoning either, the simpler the better. I just used a little olive oil, garlic, salt and pepper and then finished it with an orange teriyaki glaze, and voila!

Hope you enjoy!

 

Orange Teriyaki Glazed Salmon:

  • 4-6 ounce salmon fillets, skin on
  • olive oil, about 1 teaspoon
  • 1 clove fresh garlic minced
  • salt and pepper, to taste

For the glaze:

  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup soy sauce or tamari
  • 4 tablespoons brown sugar
  • 1 teaspoon sesame oil
  •  1 tablespoon cornstarch
  • 1/4 cup water
  • toasted sesame seeds, for garnish

Preheat oven to 425 degrees. Line a sheet pan with foil and then place salmon fillets skin side down on foil. Pat each fillet dry with paper towel and then rub each fillet with a little olive oil and garlic and then sprinkle with salt and pepper. Let sit at room temperature for about 20 minutes before cooking.

Meanwhile make the glaze for the salmon. In a sauce pan mix together all sauce ingredients, except corn starch, water and sesame seeds. bring to a boil and then whisk together cornstarch and water, add to sauce whisking it in. bring back to a boil then lower heat and simmer until thickened.(until sauce coats the back of a spoon).

Place pan of salmon fillets on the middle rack of a 425 degree oven and roast until done. About 4-6 minutes per 1/2 inch of thickness. pour some of the glaze over salmon and place back in the oven for 1 minute more. Serve with steamed rice and garnish with toasted sesame seeds.

I like to put some of the glaze on my rice as well. Yum!

 

 

 

 

 

 

 

 

 

 

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