Teriyaki Salmon Loaf

I love salmon! You'll notice I have made it many ways and have a lot of recipes for it, but this might be my very favorite. I love the tenderness of the salmon and the way the teriyaki glaze caramelizes as it bakes.  It is absolutely delicious! 

Teriyaki Salmon Loaf

2 large salmon fillets or one can of sockeye salmon, baked and shredded

2 tablespoons green onion, finely chopped

1 cup fine bread crumbs made from fresh bread

2 tablespoons of teriyaki sauce, see below

1 teaspoon Dijon mustard

A dash Worcestershire and

½ teaspoon salt and pepper to taste

1 teaspoon lemon juice

2 slightly beaten eggs

1 teaspoon dried parsley

2 teaspoons grated parmesan

Combine all ingredients in a bowl and form into a loaf on a baking sheet lined with parchment paper.  

Pour and brush half of the teriyaki glaze over the salmon loaf, allowing it to run over the sides. Bake in a 350 degree oven for about 30-40 minutes depending on thickness of your loaf. 

You may want to baste the salmon loaf with the remaining glaze as it bakes....about every 15 minutes.  You can brush it on or use a spoon.

  

Teriyaki Sauce

1 cup water, divided

¼ teaspoon ground ginger

1 teaspoon garlic powder

¼ cup soy sauce

2 tablespoons honey

5 tablespoons packed brown sugar

2 teaspoons cornstarch

In a small sauce pan over medium heat, whisk together ¾ cup water, ginger, garlic powder, soy sauce, honey, and brown sugar. Dissolve cornstarch in remaining ¼ cup water, and whisk into other ingredients.

Continue heating and stirring occasionally until it gently boils and thickens slightly.  When salmon is done, drizzle with remaining teriyaki glaze if desired. 

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