Teriyaki Salmon Filets
Print Category Salmon fillets Thematic Stove Less than 60 minutes. Source VH Evaluation
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Click to enlarge Ingredients
- 1 cup (250 mL) VH® Teriyaki Stir-Fry Sauce
- Fresh lime juice of 2 limes
- 4 chopped green onions
- 2 tsp (10 mL) fresh chopped ginger
- 1 tbsp (15 mL) chopped fresh cilantro
- Salt and pepper to taste
- 1 1/2 lb (750 g) salmon filet, cut into 4 portions (skin left on)
Preparation
- Pre-heat oven to 425°F (220°C).
- In a large, shallow dish combine VH® Teriyaki Stir-Fry Sauce, fresh lime juice, green onions, fresh ginger, fresh cilantro, salt and pepper.
- Place the 4 portions of salmon in the Teriyaki mixture and marinate in the refrigerator for a minimum of 30 minutes and a maximum of 4 hours.
- Reserving marinade, transfer salmon portions into baking dish, skin side down. Top with marinade.
- Bake in pre-heated oven for about 12-15 minutes or until salmon flakes easily with a fork.
- Serve the Teriyaki salmon with sliced, steamed vegetables.
Cook commentary
Prep time: 10 MIN
Cook time: 15 MIN
Serves: 4
*This same basic recipe can be used to make Teriyaki Chicken or Shrimp. However, the shrimp is cooked in a skillet or a wok for about 5 minutes on high heat, while the chicken breasts require about 25 minutes in the oven.
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