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Indian Style Teriyaki Salmon

A delicious Teriyaki Salmon with a touch of Indian Flavor .

Step1: Marinate                            Step2: Place on baking tray

Ready to Eat!


Salmon Steaks: 4~5 (each about 2 " x 2 ") (or Tilapia Steaks/fillet if Salmon is not available)

Sesame oil: 3~4 table spoons (or any vegetable oil)

Soy Sauce: 1/2 cup

Teriyaki Sauce: 1/4 cup (if available)

Corn starch: 1 tablespoon

Ginger: 1/2 inch piece de-skinned and smashed  

Dried Red Chili: 2 

Fish Curry Masala powder: 1 teaspoon

Coriander (Cilantro seed) powder: 1 teaspoon

Curry leaves: 5~6 fresh leaves  

Lemon: Fresh juice 1/2 teaspoon

Raw sugar: 2 teaspoons (or white sugar)


1.     In a small sauce pan, add the soy sauce, teriyaki sauce (if available), corn starch, sugar, crushed ginger, dried red chilies, fish curry powder and coriander power.

2.     Whisk the mixture well. Then turn on the heat to medium and let the mixture bubble up for few minutes. Stir occasionally. When the sauce thickens, remove from heat and let it cool. Refrigerate if necessary.

3.     Now place the salmon steaks in a clean bowl. Coat the steaks with sesame oil, lemon juice and mix well.

4.     Pour the cooled down teriyaki sauce mix over the salmon steaks. Gently mix well, until the fish is well coated with the teriyaki mixture.

5.     Allow the fish steaks to marinade anywhere between 1/2 hour to 4 hours in a refrigerator. The longer it marinates, the better the fish will taste.

6.     Pre-heat the oven to 350 degrees. While it is pre-heating, take a baking tray and coat with a little oil. Place the marinated salmon one by one on the tray.

7.     Bake the fish for about 15~17 minutes approximately or until the fish is cooked to the core. Flip the fish over midway at about 7 minutes remaining, if necessary.


Serving Suggestion:

Serve the aromatic and spicy teriyaki salmon over fresh steamed white rice and enjoy!



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