Home Cooks > Recipes > Panko-Crusted Teriyaki Salmon
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
- 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.
- 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.