Nicole's Teriyaki Salmon

READY IN: 50mins
Recipe by Ian Magary

Ian's favorite!!!

Top Review by Susie D

Delicious! We are still swooning over this restaurant quality salmon! I was using portioned 4oz filets & wanted this to be (ahem) a tad bit more diet friendly so omitted the slitting & stuffing with 1/2 cup butter in steps #3 & #4. I sprayed the pan & jumped right to the good part---- the sugar & pecans. This really only takes minutes to prep and the reward is awesome. The salmon comes out with a candied nut topping & lots of sticky, sweet glaze to spoon onto the rice. Take a bite and sigh contentedly. Thank you for sharing this recipe. I will definitely be making it again! Discovered during Spring 2010 Pick A Chef.

Ingredients Nutrition

  • For the Salmon

  • 2 lbs fresh salmon
  • 14 cup butter (or to taste less is fine too)
  • 1 (12 ounce) bottlekikkoman teriyaki baste and glaze
  • For the Candied Pecans

  • 2 cups pecans
  • 1 cup brown sugar
  • 12 cup melted butter
  • For the Rice

  • 3 cups jasmine rice


  1. Preheat oven to 350°F.
  2. Place the salmon on a foil covered baking dish.
  3. Cut a slit down the middle of each filet.
  4. Place slices of butter inside the slit and dot the top of the salmon.
  5. In a zip lock bag, combine pecans, brown sugar and melted butter. Shake the bag and mix well crushing larger nuts. Spread nuts over the top of the salmon. Note: you can also use the pre-made pecans that they sell in the store for making pecan pie.
  6. Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil.
  7. Bake @ 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes.
  8. Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked.
  9. Serve over hot, steamed jasmine rice. Feeds a family of 4.

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