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.

Simple and Fast Teriyaki Salmon 

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!

• 6 salmon fillets
• 2 Tbsp ketchup
• 2 Tbsp brown sugar
• 2 Tbsp teriyaki sauce
• sesame seeds, for sprinkling

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.

Sprinkle sesame seeds over the top (using both black and white sesame seeds for an extra-nice presentation). Let the salmon marinate for at least 1⁄₂ hour — the longer it marinates, the more intense the flavor will be. Preheat oven to 425°F (220°C).

Bake uncovered for 20–25 minutes.

Herbed Teriyaki Salmon 

Submitted by Gitty Tauber, Yerushalayim 

I am an avid reader of Family Table, and love trying out recipes that are flavorful and easy. What I enjoy most about cooking is the plating and creative ways I can serve my food. I love making this fish because it looks so pretty when it’s served.

• 6 slices salmon
• 1 clove garlic, crushed
• 1 tsp dried dill
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp teriyaki sauce
• 2 Tbsp lemon juice
• 2 Tbsp olive oil

Preheat oven to 350°F (175°C). In a small bowl, place garlic, herbs, teriyaki, lemon juice, and oil; mix to combine. Pour over the fish and bake for 15–20 minutes or until it looks ready.

Honey-Garlic Teriyaki Salmon 

Submitted by Chaya Fruchter, Brooklyn, NY 

I love reading recipes more than actually trying them, even though I do try some. I enjoy cooking and baking, sticking to my family’s basic favorites and trying new ones occasionally. I hadn’t thought any of my recipes were contest-worthy, but when I saw this salmon contest, I decided to send in my recipe since it’s really good and a family favorite. I hope whoever tries it will enjoy it as much as we do.

• 3 1⁄₂–4 lb (13⁄₄–2 kg) side of salmon with skin
• 1 cup honey teriyaki sauce
• 3 frozen garlic cubes
• 1⁄₄ cup brown sugar
• sesame seeds

Wash fish and pat dry. Line a roaster sized aluminum baking pan with parchment paper. Place fish into baking pan. In a small bowl, place honey teriyaki sauce, garlic, and sugar; mix well. Pour three-quarters of the mixture over the salmon, reserving the rest for later. Marinate salmon for at least 1⁄₂ hour or up to a few hours. Turn salmon once while it’s marinating.

Preheat oven to 365°F (185°C). Turn fish back over so it’s skin-side down. Spoon the marinade in the pan over fish. There should be just a bit of marinade on the bottom of the pan; pour off whatever's left. Bake for 25 minutes. Spoon reserved marinade over fish and sprinkle with sesame seeds.

Bake an additional 5–7 minutes.

Thank you to the ladies of Sun Circle Bungalow Colony for hosting this Cooks Compete party. 

Fresh Fish Many thanks to Freund's Fish for contributing the salmon for this feature

(Originally featured in FamilyTable, Issue 661)