Orange Teriyaki Salmon

Orange Teriyaki Salmon might be just the Japanese recipe you are searching for. One portion of this dish contains around 9g of protein, 50g of fat, and a total of 871 calories. This gluten free recipe serves 2 and costs $2.74 per serving. This recipe from Our Best Bites requires brown sugar, teriyaki sauce, soy sauce, and vinegar. Plenty of people really liked this side dish. 113 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 48%, this dish is solid. If you like this recipe, you might also like recipes such as Orange Teriyaki Salmon, Orange-Maple Salmon Teriyaki, and Orange Teriyaki Salmon Rice Bowls.

Servings: 2

 

Ingredients:

1 Tbs brown sugar

4 Tbsps butter

2 cloves garlic, minced

1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes

1 Tbs worshershire sauce

1/2 tsp liquid smoke

1/4 cup olive oil

2 Tbs chopped dry onion, or 1/4 C minced fresh onion

1/2 C orange juice

3/4 C orange marmalade

3 Tbs dry parsley or about 1/2 C fresh

several cracks black pepper

6 Tbs soy sauce

3 Tbs bottled teriyaki sauce

2 Tbs vinegar

Equipment:

baking sheet

aluminum foil

oven

microwave

bowl

whisk

frying pan

grill

Cooking instruction summary:

Preheat oven to 325 degrees. Layer a piece of heavy duty foil over a large baking sheet Lay on one more sheet in the opposite direction, leaving about 8 of overhang on all sides.Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on baking sheet. Pour marinade over fish.Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. Serve salmon with sauce spooned over top.Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack. Follow the same baking instructions as if it were in the oven.Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isnt as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If its not done, check at 2-3 minute intervals after that.

 

Step by step:


1. Preheat oven to 325 degrees. Layer a piece of heavy duty foil over a large baking sheet Lay on one more sheet in the opposite direction, leaving about 8 of overhang on all sides.

2. Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted.

3. Whisk until smooth.

4. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry.

5. Place skin side down on baking sheet.

6. Pour marinade over fish.Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch.

7. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary.

8. Serve salmon with sauce spooned over top.Grill instructions: Preheat gas grill to 32

9. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack. Follow the same baking instructions as if it were in the oven.Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isnt as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If its not done, check at 2-3 minute intervals after that.


Nutrition Information:

Quickview
871k Calories
8g Protein
50g Total Fat
105g Carbs
6% Health Score
Limit These
Calories
871k
44%

Fat
50g
77%

  Saturated Fat
18g
113%

Carbohydrates
105g
35%

  Sugar
91g
101%

Cholesterol
60mg
20%

Sodium
4415mg
192%

Get Enough Of These
Protein
8g
18%

Vitamin K
113µg
108%

Vitamin C
46mg
56%

Vitamin E
4mg
32%

Vitamin A
1401IU
28%

Manganese
0.48mg
24%

Iron
2mg
16%

Vitamin B3
2mg
15%

Phosphorus
148mg
15%

Magnesium
55mg
14%

Copper
0.27mg
14%

Folate
53µg
13%

Potassium
445mg
13%

Vitamin B6
0.25mg
12%

Calcium
104mg
10%

Vitamin B2
0.18mg
10%

Fiber
2g
8%

Vitamin B1
0.12mg
8%

Vitamin B5
0.51mg
5%

Selenium
2µg
4%

Zinc
0.5mg
3%

Vitamin D
0.42µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Cinnamon Pull Apart Bread

Everyday Dishes

Quinoa and Black Bean Burritos

Zagleft

Shrimp and Crab Dip Stuffed Tomatoes

Jo Cooks

Light Thousand Island Dressing

Foodnetwork

Lentil Spinach Salad with Avocado

My Whole Food Life