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Panko-Crusted Teriyaki Salmon

In just half an hour, whip up a classy alternative to fried fish and chips with a healthy twist. Salmon is an excellent source of protein and rich with omega-3 fatty acids. A 10-minute fish marinade brings an extra layer of teriyaki flavor to the mix, and Kikkoman® Panko Bread Crumbs are the easiest way to get an amazing breaded crust without frying. Oven-bake your fish fillets, then serve with baked sweet potato wedges, polenta fries, or classic French fries.


Yield: Serves 4-6
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

4 salmon filets (about 1-1 ¼ pounds)
¼ cup Kikkoman® Teriyaki Takumi, Original
1 cup Kikkoman® Panko Bread Crumbs
1 teaspoon paprika
½ teaspoon ground ginger
3-4 tablespoons cooking oil
2 tablespoons chives, sliced
Olive oil cooking spray


  1. Preheat oven to 425°F. Using a basting brush, coat salmon filets with teriyaki takumi sauce. Place salmon in refrigerator and let sit for about 10 minutes to marinate.
  2. In a shallow dish stir together bread crumbs, paprika and ground ginger. Dip coated salmon into dish to coat, pressing firmly to allow crust to stick to salmon.
  3. Heat vegetable oil over medium-high heat in a 12-inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.
  4. Turn heat off and spray the panko crust topping lightly with olive oil cooking spray. Transfer pan to hot oven and cook for 8 to 10 minutes, until salmon is almost cooked, and panko is browned. Remove from oven, cover with aluminum foil and allow to rest for 5 to 10 minutes. Top with chives.


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