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Author Notes: I developed this recipe for my family as we were making our best effort to eat salmon at least once a week and I wanted an oriental variation to serve over brown rice. Be careful not to overcook the salmon as it can come out a bit dry and tough. Maple Syrup can be substituted for the Wildflower Honey and sesame seeds can also be added for variation. I don't add salt to this recipe because of the Teriyaki, but if you prefer, you can finish it with a lovely artisan salt. Our local Costco sells farm-raised Salmon which are perfect for this recipe. - Sunchowder
Makes 6 generous servings
- 1 piece Salmon Fillet about 10 to 12 inches in length
- 1/4 cup Teriyaki Sauce
- 2 tablespoons Honey Mustard
- 2 tablespoons Wildflower Honey
- 1 teaspoon Grated Fresh Ginger
- 1 pound Yellow Onion, sliced and left in rings
- 2 tablespoons Canola Oil for Saute
- 1 pinch Fresh Ground Black Pepper
- Combine Teriyaki, Honey Mustard, honey, grated ginger and fresh ground black pepper to make the marinade.
- Wash the salmon and marinate it in this mixture for at least 30 minutes, you can do this in a deep long dish or in a Ziploc bag.
- Cut up the onion into nice rings, 1/4 inch or so wide.
- Prepare a 12" skillet using the 2 Tbs of Canola Oil.
- Cut the salmon into serving size pieces (at least 2 inches wide) and place into the hot skillet.
- Place the onion rings over the top of the salmon and pour the marinade over the onions and salmon.
- Cook the salmon on a higher flame for about 4 to 5 minutes until the Salmon is a touch carmelized/blackened and turn over the salmon with the onions over to cook. You want to get the onions to carmelize just a bit, without overcooking the salmon. This should take another 3 to 4 minutes of cooking time.
- Serve the salmon carmelized side up over a lovely bed of rice of your choice and layer the onions over each piece for a pretty presentation.
- This recipe was entered in the contest for Your Best Salmon