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Salmon Teriyaki
1 Tbs (15 ml) sesame oil
4-6 salmon fillets about 6 oz (170 g) each
1/4 cup (60 ml) prepared teriyaki sauce
2-3 tsp (10-15 ml) sesame seeds
Lemon wedges for garnish
Heat the sesame oil in a large, heavy skillet (preferably non-stick) until it begins to smoke. Place the salmon fillets in the oil skin side down and remove from the heat immediately. Spoon or brush the teriyaki sauce over the fillets, sprinkle with sesame seeds, and place the skillet in a preheated 350F (180C) oven. Bake for 10 to 12 minutes, until the salmon is firm to the touch. Serve immediately, garnished with lemon wedges. Serves 4 to 6.
1 Tbs (15 ml) sesame oil
4-6 salmon fillets about 6 oz (170 g) each
1/4 cup (60 ml) prepared teriyaki sauce
2-3 tsp (10-15 ml) sesame seeds
Lemon wedges for garnish
Heat the sesame oil in a large, heavy skillet (preferably non-stick) until it begins to smoke. Place the salmon fillets in the oil skin side down and remove from the heat immediately. Spoon or brush the teriyaki sauce over the fillets, sprinkle with sesame seeds, and place the skillet in a preheated 350F (180C) oven. Bake for 10 to 12 minutes, until the salmon is firm to the touch. Serve immediately, garnished with lemon wedges. Serves 4 to 6.
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