- Place the salmon filets and Kikkoman® Black Pepper Sauce in a large ziplock back, making sure the sauce is fully coating the salmon. Marinate in the refrigerator for 30 minutes.
- When ready, position the oven rack on the middle shelf and preheat the oven to 400°F. Line a sheet pan with aluminum foil. Create a bed for each salmon filet to sit on by arranging the orange slices into 4 rows consisting of 3-4 slices in a single layer on top of aluminum foil.
- Remove salmon from marinade and wipe off excess sauce. Place each filet of salmon on top of a row of oranges on a sheet pan. Pour remaining sauce into a small saucepan and bring to a boil over medium heat. Simmer until thick and glossy, about 4-5 minutes. Remove from heat and set aside.
- Sprinkle salmon with salt then brush salmon with medium coating of boiled glaze. Bake for 10 minutes, adding a second coating of glaze halfway through.
- Remove salmon from the oven and switch the oven setting to broil. Brush a third coating of glaze onto salmon and return to the oven for 2-3 minutes, until the internal temperature reaches 125°F, making sure to keep an eye on the salmon as the glaze heats up quickly and it can burn easily.
- Remove salmon from the oven and glaze for a fourth time. Top with green onions and serve with remaining glaze on the side.
Triple-Glazed Black Pepper Sauce Salmon
Yield
4-6
Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
ingredients
2 cups Kikkoman® Black Pepper Sauce
4, 6oz salmon filets
¼ teaspoon salt
2 oranges, sliced into thin rounds
1 green onion, thinly sliced for garnish
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
