teriyaki salmon

To know me is to love Trader Joes. No really! I always say, it’s cheaper than therapy (well maybe not anymore!), but whenever I’m having a bad day, or I just need to get out, I head to TJ’s. I love how their products are seasonal and constantly changing, and while not everything is kosher, their products inspire me a lot in the kitchen.

So when I saw their new kosher yangnyeom sauce on the market, I just HAD to have it. Firstly, because it’s Korean, and Korean food is my jam. Secondly because it’s spiced with gochujang, my absolute favorite umami-rich chili paste. And obviously because it’s kosher and pareve – I had to check it out.

Yangnyeom in Korean means “seasoned” or “marinated,” and it’s most famously associated with Yangnyeom chicken, a popular Korean fried chicken dish coated in the sweet and spicy sauce.

Traditional yangnyeom sauce is made with a combination of ketchup, gochujang, soy sauce, sugar, rice syrup or honey, garlic, and sometimes other seasonings like ginger, vinegar, and sesame oil. To me it tastes like teriyaki sauce, only spicier and more umami.

I think it would be great on fried or grilled chicken, meat, or fish!

Yangnyeom Salmon

6 slices salmon fillet
1/2 cup Trader Joes yangnyeom sauce (may sub teriyaki mixed with gochujang, to taste)-
1 pint button mushrooms, sliced
2 scallions, chopped
2 tsp black and white sesame seeds
2 tbsp extra virgin olive oil

Method:

Place salmon in a parchment lined baking dish. Top with mushrooms, scallions and sesame seeds. Pour the yangnyeom sauce over it and drizzle with oil. Bake at 400 degrees for 15-18 minutes, until fish is flaky.

Variation: use thawed edamame in place of mushrooms.

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I’m not one of those people who has an encyclopedia of recipes in their head. In fact, no matter how many times I seem to make a recipe, I still won’t remember it by heart. I guess that’s why I usually resort to making things up from scratch. I’m just too lazy to pull out my cookbooks and look them up! And between me and you, I always have to look up my own recipes on my blog to remember how to make them.

Every now and then though, a recipe will stick with me. Like those few phone numbers that you never forget. Or your kids birthdays that you almost always remember (don’t you just love when the doctor asks you their birthdate and you mumble and stammer, trying to remember it?!) My Caesar salad dressing is one of those recipes. And then there’s this one. Yup, that’s about it.

This awesome, super easy teriyaki salmon recipe was given to me about 10 years ago by my boss at an antique silver company I worked at. That was way before I had any interest in food, and all I wanted were quick and easy recipes to make for my new husband that wouldn’t set my kitchen on fire. It was easy to remember because it called for equal parts ketchup, OJ, brown sugar and teriyaki sauce. You just make more for more fish, and less for less fish. Pretty easy to remember, even for someone like me!

So if you’re looking for a quick weeknight dinner, or a side of salmon for your Shabbat guests, give this recipe a try. I promise you won’t forget it! ;)

Teriyaki Salmon

6 slices salmon fillet
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup teriyaki sauce*
1 tbsp sesame seeds

Method:

Preheat oven to 400 degrees. In a bowl, combine the ketchup, brown sugar, orange juice and teriyaki sauce. Brush over salmon and sprinkle with sesame seeds. Bake for 15-18 minutes, until fish is opaque and flakes easily with a fork.

NOTE: Do not use a prepared teriyaki sauce/marinade, only plain bottled teriyaki sauce such as La Choy brand.

1 year ago: pumpkin banana bread
2 years ago: salmon cakes with lemon caper yogurt sauce

Tag: teriyaki salmon

Yangnyeom Salmon