Nicole's Teriyaki Salmon

Submitted by Ian Magary

"Ian's favorite!!!"

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• For the Salmon

• 2 lbs fresh salmon
• 1⁄4 cup butter (or to taste less is fine too)
• 1 (12 ounce) bottle kikkoman teriyaki baste and glaze

• For the Candied Pecans

• 2 cups pecans
• 1 cup brown sugar
• 1⁄2 cup melted butter

• For the Rice

• 3 cups jasmine rice

directions

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.

Reviews

[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.