Asian Salmon

(15)
2 reviews.
  • 45 min prep time
  • 55 min total time
  • 10 ingredients
  • 8 servings

Ingredients

2/3
cup teriyaki marinade and sauce
1/4
cup apricot preserves
1/4
cup water
2
tablespoons sesame or canola oil
4
teaspoons grated gingerroot
2
teaspoons Dijon mustard
4
medium cloves garlic, finely chopped (2 1/2 teaspoons)
3
lb salmon fillets
2
medium green onions, thinly sliced (2 tablespoons)
1
tablespoon sesame seed, toasted*

Directions

  1. 1 Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
  2. 2 In 2-quart saucepan, stir together teriyaki sauce, preserves, water, oil, gingerroot, mustard and garlic. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
  3. 3 Rinse salmon fillets; pat dry with paper towels. Place salmon, skin sides down, in pan. Spoon 1/2 cup sauce mixture over salmon.
  4. 4 Bake uncovered 20 to 25 minutes, rotating pan after 10 minutes, until salmon flakes easily with fork.
  5. 5 Meanwhile, heat remaining sauce mixture to boiling. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until thickened and reduced to about 1/2 cup.
  6. 6 Carefully transfer salmon to serving platter. Drizzle with thickened sauce mixture. Sprinkle with onions and sesame seed.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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