Lemon Salmon Teriyaki
We replace the alcohol that is traditionally in teriyaki marinades with lemon juice which complements the salmon nicely. We pan-fry and then roast the marinated salmon instead of grilling tonight, but these would also be wonderful grilled. Originally served as part of: Salmon Teriyaki and Grammy.
- Salmon Steak Teriyaki (March 30, 2002)
- Grilled Salmon Teriyaki (April 22, 2002)
- Honey Salmon Teriyaki (January 22, 2003)
- Thai-Style Salmon (June 22, 2003)
Ingredients
- 1¼ pounds fresh fillet salmon (rinsed and skin removed)
- 1 tablespoon mix of black and white sesame seeds
- ¼ cup soy sauce
- ½ tablespoon sugar
- 2 teaspoons fresh ginger (peeled, minced)
- 2 cloves garlic (minced)
- 4 teaspoons lemon juice (fresh squeezed)
- canola, for pan oil
Instructions
We begin by preheating the oven to 375 degrees. In a 1-cup glass measuring cup, we combine the soy sauce, sugar, garlic, ginger, and lemon juice. We cut the rinsed and patted dry salmon into 4 portions, place them in a resealable plastic bag and pour on the marinade. We seal the bag and refrigerate on a plate for about 30 minutes.
We place the sesame seeds in one layer on a parchment-lined cookie sheet and put in the preheated oven. We bake for just a couple of minutes. We want the seeds fragrant but not burned!
We heat our nonstick pan with the canola oil over medium heat. We remove the salmon from the bag, pat dry with paper towels, and, when the pan is hot enough, we add the salmon and cook for about 2 minutes on the first side. We flip over with tongs and cook for another 2 minutes. We place the pan into the oven and cook for a few more minutes. We want the salmon just cooked through.
Meanwhile, we pour the marinade into a pot and boil for a few minutes to be served on top of the salmon.
When the salmon is cooked, we remove the pieces to a plate, pour the teriyaki sauce on top, and sprinkle with the sesame seeds.
Ingredients
- ¼ cup soy sauce
- ½ tbsp sugar
- 2 cloves garlic (minced)
- 2 tsp fresh ginger (peeled and minced)
- 4 tsp fresh lemon juice
- 1¼ lb fresh salmon fillet (rinsed and skinned)
- 1 tbsp black and white sesame seeds
- canola oil (for the pan)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Grown-up
Heat the oven to 375°F.
Kid job
Stir the soy sauce, sugar, garlic, ginger and lemon juice in a 1-cup measuring cup.
Grown-up
Pat the salmon dry, cut into 4 portions, and put in a resealable bag with the marinade. Seal and refrigerate on a plate about 30 minutes.
Grown-up
Toast the sesame seeds on a parchment-lined sheet a couple of minutes, until fragrant but not burned.
Grown-up
Heat the oil in an oven-safe nonstick pan over medium heat. Pat the salmon dry and cook 2 minutes a side, then finish in the oven a few minutes, until just cooked through.
Meanwhile, boil the marinade in a small pot a few minutes. Serve the salmon with the sauce poured over and the sesame seeds on top.