These recipes may be simple in their execution,but are sure to be added to the fish rotation in your homes.
With well over a dozen meals to serve this Yom Tov season, we’re definitely on the lookout for variations for our fish dishes. Teriyaki salmon is a staple and a sure family-pleaser. These recipes may be simple in their execution, but are sure to be added to the fish rotation in your homes.
Submitted by Sori Norman, Lakewood, NJ
I really enjoy cooking and baking and coming up with variations of standard recipes. But this teriyaki salmon recipe needs no tweaking — and it comes out perfect every time! It’s so easy and versatile — you can double, triple, or quadruple it. You can freeze the salmon already in the teriyaki marinade. You can serve it warm or cold; Yom Tov, Shabbos, or everyday. All with positively delicious results!
To make the recipe using salmon cubes, reduce the baking time by about 10 minutes and serve with salad for an appetizer. Enjoy!
In a small bowl, mix the ketchup, brown sugar, and teriyaki sauce until smooth. Lay the salmon in a greased 9*13-inch (20*30-cm) baking pan and pour the sauce evenly over the fillets.
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