16 avril 2010

Baked panko-crusted teriyaki salmon

Ever just lack the will to cook? Some days, especially after a long day at work, even boiling water sounds like a real chore. The brain shuts down, and zejunkie exists only as a vessel for her bottomless abyss of a stomach.

So this is a quick recipe with minimal fuss, and also an excellent solution for those times you've got guests on a day you don't have the energy to cook. I love using panko instead of traditional breadcrumbs, it's so light and fluffy and crispy!

4 fresh salmon filets
4 tbsp teriyaki sauce
olive oil
panko breadcrumbs
Optional: 1 tbsp sugar


Marinate the salmon filets in the teriyaki sauce, skinless side down, for about 20 minutes. The longer it is left to marinate, the stronger the teriyaki flavour will be.

Preheat the oven to 180°C.

Transfer the salmon into an ovenpoof dish. Pour some of the marinade onto the filets and add pepper to taste.

Sprinkle the panko generously to create a nice crust. Splash some olive oil onto the filets over the breadcrumbs.

Bake for 8 minutes.

Optional: Reduce the remainder of the marinade with some sugar to make a quick sauce.

Cooking tip:

The baking time should be adjusted according to the size of the salmon filets. I prefer slim but thick slabs, such that the crust is crispy but the interior is moist and barely cooked.

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