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Honey Teriyaki Salmon

fast.cook's picture
Ingredients
  Reduced-sodium soy sauce 1⁄4 Cup (4 tbs)
  Chopped peeled ginger 1 Tablespoon (Fresh)
  Honey 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Skinless salmon fillets 1 Pound (4 Fillets, 1/4 Pound Each)
Directions

1. Whisk together the soy sauce, ginger, honey, lemon juice, and garlic in a small bowl until the honey has dissolved; pour into a large zip-close plastic bag. Add the salmon, squeeze out the air, and seal the bag; turn to coat the salmon. Refrigerate, turning the bag occasionally, at least 6 hours or up to 24 hours.
2. Remove the salmon from the marinade; transfer the remaining marinade to a small bowl.
3. Spray a large ridged grill pan or nonstick skillet with nonstick spray and set over medium heat. Add the salmon and cook 5 minutes Turn the salmon, brush with the reserved marinade (discard any excess marinade), and cook until just opaque in the center, about 5 minutes more.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Salmon

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