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Issue 466: Salmon Teriyaki

Rivky Kleiman

My guests all say, “The best salmon we’ve ever tasted”

Wednesday, November 08, 2017

name

Food and prop styling by Renee Muller, Photography by Hudi Greenberger

My friend Batsheva K. shared this easy yet fabulous recipe with me years ago. Guests always tell me that it’s the best salmon they’ve ever tasted….

 

Serves 6

Ingredients
  • 6 1¼-inch (3-cm) salmon fillets
  • salt, onion powder, garlic powder,
    and paprika, for sprinkling
  • 1/3 cup teriyaki sauce
  • 1/3 cup seasoned bread crumbs
  • ¼ cup honey
  • 1/3cup slivered almonds or
    honey-glazed almond slivers


PREPARATION

Preheat oven to 350°F (180°C). Wash and pat the salmon fillets dry. Arrange in a 9x13-inch baking dish and gently sprinkle with salt, onion powder, and paprika.

Drizzle the teriyaki sauce over the fillets. Next, sprinkle evenly with seasoned bread crumbs. Now drizzle the honey over the crumbs. Sprinkle slivered almonds on top. Bake for 20 minutes. Serve warm or room temperature.

Tip: When making this dish for a large crowd, you can line a baking sheet with parchment paper. Lay the fish in a neat row on the baking sheet and try to avoid crowding, as it will interfere with it baking evenly.
You can drizzle the ingredients without any measurements, which is how I got this recipe, if you’d like. Allow for longer cooking time when you prepare this recipe in bulk. To check for doneness, simply stick a fork into the fish and see if it flakes.

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