Teriyaki Salmon Recipe
Salmon is a powerhouse of a protein and I was missing out on all of it’s benefits. Never having been a fish person, this one was not in my recipe book and it was unacceptable. Not only is salmon full of protein but it’s also rich in omega-3 fatty acids, vitamin D, B3 and B12. Recently, Aldi started carrying this delicious fish fresh, never frozen and at a pretty acceptable price.
The best way I’ve had this fish is with teriyaki sauce over basmati rice. This is something that I have not yet cooked for myself, maybe I’ll get the courage to try next time. I recently ventured out and picked the Salmon Supper for dinner at Crow’s Nest. I will be recreating those sides very soon. Jeremy starts by cutting the fish into chunks and then seasons it with Garlic Pepper with Salt.
Preheat your oven to 325˚F then heat a small amount of olive oil in a nonstick pan over medium high heat. Once the oil is heated place the salmon in the pan and sear until it no longer sticks. (If it’s sticking, it’s not ready to flip!)
Line a baking pan with foil and place your seared fish onto the pan. Glaze the fish with teriyaki sauce and place them in the oven. Bake them until they are cooked through.
Dinner is served! We served our with White Zinfandel and basmati rice. Jeremy added a tiny bit of soy sauce to the top to flavor the rice.
We usually add broccoli to the menu too to round out the meal but we were not too hungry this last time.
Questions for you!
- What is a food you used to never eat but now regret not having sooner?
- How do you prepare salmon or other fish in your house?
- What’s your favorite side dish to have with dinners?