Toasted sesame seeds, sweet apricot preserves, and fresh gingerroot add depth to a classic salmon dish.
Asian Salmon
- Prep Time 45 min
- Total 55 min
- Servings 8
- Ingredients 10
Ingredients
- 2/3 cup teriyaki marinade and sauce
- 1/4 cup apricot preserves
- 1/4 cup water
- 2 tablespoons sesame or canola oil
- 4 teaspoons grated gingerroot
- 2 teaspoons Dijon mustard
- 4 medium cloves garlic, finely chopped (2 1/2 teaspoons)
- 3 lb salmon fillets
- 2 medium green onions, thinly sliced (2 tablespoons)
- 1 tablespoon sesame seed, toasted*
Instructions
-
Step1Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
-
Step2In 2-quart saucepan, stir together teriyaki sauce, preserves, water, oil, gingerroot, mustard and garlic. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
-
Step3Rinse salmon fillets; pat dry with paper towels. Place salmon, skin sides down, in pan. Spoon 1/2 cup sauce mixture over salmon.
-
Step4Bake uncovered 20 to 25 minutes, rotating pan after 10 minutes, until salmon flakes easily with fork.
-
Step5Meanwhile, heat remaining sauce mixture to boiling. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally, until thickened and reduced to about 1/2 cup.
-
Step6Carefully transfer salmon to serving platter. Drizzle with thickened sauce mixture. Sprinkle with onions and sesame seed.
Nutrition
280
Calories
12g
Total Fat
32g
Protein
11g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 95mg
- 32%
- Sodium
- 940mg
- 39%
- Potassium
- 750mg
- 22%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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