Nicole's Teriyaki Salmon

Name: Nicole's Teriyaki Salmon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 lbs fresh salmon; 1/4 cup butter (or to taste less is fine too); 1 (12 ounce) bottle kikkoman teriyaki baste and glaze; 2 cups pecans; 1 cup brown sugar; 1/2 cup melted butter; 3 cups jasmine rice

(2)

Recipe by Ian Magary

Ian's favorite!!!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350°F.
Place the salmon on a foil covered baking dish.
Cut a slit down the middle of each filet.
Place slices of butter inside the slit and dot the top of the salmon.
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.
Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil.
Bake @ 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes.
Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked.
Serve over hot, steamed jasmine rice. Feeds a family of 4.

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