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Poached Teriyaki Salmon

 Poached Teriyaki Salmon
This easy, elegant entree comes from my mother-in-law, who's an excellent and innovative cook. The salmon doesn't take a lot of time to prepare, which I appreciate as a busy mom. —Michelle Krzmarzick, Torrance, California
6 ServingsPrep/Total Time: 30 min.


  • 2 cups orange juice
  • 1/3 cup teriyaki sauce
  • 6 salmon fillets (6 ounces each), skin removed
  • 6 thin orange slices
  • 2 teaspoons cornstarch
  • 4 teaspoons cold water


  • In a large nonstick skillet or electric skillet, bring orange juice
  • and teriyaki sauce to a boil. Place salmon fillets in skillet; top
  • each with an orange slice. Return to a boil. reduce heat; cover and
  • simmer for 15-20 minutes or until fish flakes easily with a fork.
  • Remove fillets and keep warm.
  • Strain cooking liquid; return 3/4 cup to the skillet. Combine
  • cornstarch and water until smooth; add to cooking liquid. Bring to a
  • boil; cook and stir for 1-2 minutes or until thickened. Serve over
  • salmon. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 113 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 558 mg sodium, 13 g carbohydrate, trace fiber, 7 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.