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Makes
6 Generous Servings
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
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Ingredients
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1 piece
Salmon Fillet about 10 to 12 inches in length
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1/4 cup
Teriyaki Sauce
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2 tablespoons
Honey Mustard
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2 tablespoons
Wildflower Honey
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1 teaspoon
Grated Fresh Ginger
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1 pound
Yellow Onion, sliced and left in rings
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2 tablespoons
Canola Oil for Saute
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1 pinch
Fresh Ground Black Pepper
Directions
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Combine Teriyaki, Honey Mustard, honey, grated ginger and fresh ground black pepper to make the marinade.
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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.
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Cut up the onion into nice rings, 1/4 inch or so wide.
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Prepare a 12" skillet using the 2 Tbs of Canola Oil.
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Cut the salmon into serving size pieces (at least 2 inches wide) and place into the hot skillet.
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Place the onion rings over the top of the salmon and pour the marinade over the onions and salmon.
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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.
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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.
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