Ingredients for Teriyaki Salmon With Marmalade Butter
- 4 tablespoons unsalted butter, softened
- Orange Marmalade
- Salmon Fillets
- Vegetable Oil
- 1/4 cup soy sauce
- Dry Sherry
- Garlic Cloves
- Gingerroot
- Orange Zest
- Toasted Sesame Oil
- Honey
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How to Make Teriyaki Salmon With Marmalade Butter
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, ginger, and garlic for the teriyaki glaze.
- In a separate bowl, cream together the butter and marmalade until smooth.
- Season salmon fillets with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of oil and sear the salmon skin-side down for 3-4 minutes until golden brown.
- Flip the salmon and brush with half of the teriyaki glaze. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove the skillet from the oven and top each salmon fillet with a generous dollop of marmalade butter.
- Serve immediately with your favorite sides, such as steamed rice or roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
32g
Fat
50g
Carbs
4g
