Nicole's Teriyaki Salmon

Recipe by Ian Magary
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For the Salmon
  • 14
    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
  • 12
    cup melted butter
  • For the Rice
  • 3
    cups jasmine rice
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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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