| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup (about 4 to 6) finely chopped green onions
- 1/2 cup bottled teriyaki marinade
- 1/2 cup Reisling wine
- 1 Tablespoon Dijon mustard
- 1 Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 1/2 teaspoon red chili flakes
- 4 Alaska Salmon steaks or fillets (6 to 8 oz. each), fresh or thawed
Instructions
- Whisk all ingredients except salmon together in a bowl; place in large resealable bag. Add Alaska Salmon; seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Heat oven to 375 degrees F. Transfer salmon and some of the onions to a spray-coated baking dish. Cover pan and roast about 15 minutes, cooking just until fish is opaque throughout.
- Variation: Place marinated salmon on well-oiled grill preheated to medium-high heat (450 degrees F). Cook 8 to 10 minutes, turning once during cooking. Cook just until fish is opaque throughout.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 453 |
| Total Fat | 27 g |
| Saturated Fat | 6 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 41 g |
| Cholesterol | 109 mg |
| Sodium | 166 mg |
Reviews
This was excellent on salmon. I didn’t have the second ingredient so I added fish sauce and soya sauce, about a tablespoon each. Yummy