Teriyaki Glazed Salmon and Tips for cooking fish
There is nothing better than a nicely Teriyaki Glazed Salmon for that summer dinner party. This dish is simple to make and full of flavor. Add some flavor full green beans and sushi rice and you have yourself a great quick summer dish.
- Always keep fish refrigerated until you are ready to cook it.
- If you are going to stuff a whole fish, make sure you add it to the cavity of the fish.
- If baking oily fish, place it on a rack so it is not setting in the juices as it bakes.
- Baste the fish with a mixture of 1/2 cup of melted butter and 1 tablespoon of lemon juice, and baste fish with the butter/lemon mixture 2 or 3 times during the cooking time.
- Make sure to cover the pan with aluminum foil.
- The optimal temperature to bake fish is 350°F.
- Bake for 25 to 45 minutes, depending on the quantity being cooked.
- Make sure to heat oil in a heavy skillet over medium heat. To get that perfect fry the oil is hot enough before beginning to fry the fish. A drop of water added to the oil should sizzle when the oil is heated properly.
- Dredge the fish in flour seasoned with salt and pepper to assist the browning process.
- Make sure you do not crowd the pan. Place only 2 or 3 fish in the pan at one time so that they are not crowded. Frying too many at one time cools the oil down too much, causing the fish to absorb more oil.
- The typical frying time for fish is 5 to 8 minutes on the first side. Turn over and cook another 4 to 7 minutes. Cooking time will depend on the thickness of the fish you are cooking.
- When the fish is done its skin should be browned and crisp. When inserting a fork in the backbone, the meat should flake and separate from the bone easily. The internal temperature of the fish should be 145°F.
- If frying a lot of fish, place the cooked fish in an oven preheated to 175°F to 200°F to keep them warm and crispy while more are cooking.
- Add more oil if cooking additional fish. Allow the oil to heat up properly before frying more fish.
- Make sure to brush fish and the broiling pan with oil to prevent sticking.
- Place fish on broiler rack skin side down and not line the broiler rack with aluminum foil because it will prevent the drippings from falling.
- Preheat the broiler for 9 or 10 minutes.
- Typically fish that is 1″ thick takes approximately 5 minutes per side and fillets for approximately 3 minutes per side.
- To get that perfect flavor baste at least one time while cooking on the first side. Oil or melted butter can be used for basting or a little lemon can be added to the butter for extra flavor.
- Make sure you carefully turn the fish to finish cooking. Baste at least once while cooking on second side.
General Cooking Tips:
- Rubbing lemon juice on fish before cooking will help the fish maintain its color and add to its flavor.
- Fish that is less than 1/2 inch thick do not require turning when cooking.
- Make sure to Increase cooking time when cooking fish that is frozen.
- If you are looking to make a moist broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
- It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
Teriyaki-Glazed Salmon with Green Beans
- 5 oz sushi rice
- 1 oz fresh ginger
- garlic use 1 large clove
- 1⁄2 lb green beans
- 2 1⁄2 otamari in fish- shaped
- 1 oz mirin
- 2 salmon fillets
- toasted sesame seeds
- kosher salt & ground pepper
- white wine vinegar or apple cider vinegar
- neutral oil such as vegetable
- Make rice: Rinse rice in a fine-mesh sieve until the water runs clear. Add to a small saucepan along with 1 cup water and 1⁄2 teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 15 minutes. Cover to keep warm until ready to serve.
- Prep ingredients: Preheat broiler with a rack in the upper third. Peel and finely grate 1 teaspoon of ginger and 1 large garlic clove. Trim stem ends from green beans, then cut into 2-inch pieces.
- Make teriyaki sauce: In a small skillet, combine all of tamari, mirin, grated ginger and garlic, 2 teaspoons sugar, and 1 teaspoon of vinegar. Bring to a simmer over medium- high, and cook, stirring, until slightly thickened and reduced to 1⁄3 cup, 2–3 minutes.
- Prep salmon & green beans: Pat salmon dry and rub all over with oil. Season lightly with salt and pepper. Transfer to one half of a rimmed baking sheet, skin side-down, and spoon 2 teaspoons teriyaki sauce over all of the salmon. Add green beans to the other half of the baking sheet and toss with 2 teaspoons oil and a pinch each salt and pepper.
- Cook salmon & green beans: Broil salmon and green beans on the upper oven rack until salmon is cooked through and slightly charred on top, and green beans are crisp-tender, about 5 minutes (watch closely as broilers vary).
- Finish & serve: Fluff rice with a fork. Using a spatula, separate salmon from skin, if desired. Serve rice topped with salmon and green beans. Drizzle with remaining teriyaki sauce and sprinkle with toasted sesame seeds.
Soy and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
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