- Preheat oven to 425°F. Using a basting brush, coat salmon fillets with teriyaki takumi sauce. Place salmon in refrigerator and let sit for about 10 minutes to marinate.
- 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.
- 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.
- 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.
Panko-Crusted Teriyaki Salmon
Yield
Serves 4-6
Prep Time
15 minutes
Cook Time
14 minutes
Total Time
29 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
