TERIYAKI GLAZED SALMON
I recreated this from a dinner I had at Perkins one night.It's a lemon peppered filet that is then glazed with teriyaki sauce (so yummy!!!) This recipe is for the fresh salmon version-but I'll include my "cheaters version"using frozen filets-for those nights you want salmon-but don't have much time.The Glaze really "makes" this dish.
Provided by mamacancook
Categories < 30 Mins
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Season the salmon with the lemon pepper seasoning (honestly-I do not measure-I just shake on the seasoning)Cut salmon into serving portions.
- Hint:Remove skin if you prefer(which I do) but skin can be left on-just season both sides and cook top side down first(display side).
- Place salmon in heated pan (I use medium -high heat to start,then go down to medium)-with a small amount of olive oil.
- If leaving the skin on-place fish in the pan skin side up.
- Cook until flesh becomes flaky,forming a crust from the olive oil and seasoning.
- Flip and cook few minutes more until desired doness.
- Pour prepared teriyaki sauce over filets in the last few minutes to warm.
- Serve with your favorite seasoned rice and a nice salad.
- Cheaters method:.
- I just purchase Gordon's frozen Lemon Butter salmon filets-heat according to direction (i do cheat and use the microwave method as stated on the box).
- Pour on some teriyaki sauce-warm and serve.
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