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Panko-Crusted Teriyaki Salmon

Ingredients

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

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

Instructions

  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 breadcrumbs, 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. Transfer pan to hot oven and cook for 8 to 10 minutes, until salmon is cooked and panko is browned. Remove from oven and top with chives.

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