Teriyaki Salmon
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Broiled salmon infused with Japanese seasonings is easy
and delicious!
Ingredients:
- 4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned
- 1.25 cups soy sauce
- 1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine),
or sherry
- 6 Tbsp granulated sugar
- 3 garlic cloves, minced or pressed
- 1 Tbsp minced or grated ginger root
- 1/3 cup vegetable oil
Directions:
Combine all the ingredients for the marinade in a small bowl and stir until
the sugar dissolves. To prepare the salmon: quickly rinse the salmon under
cold running water and pat dry with paper towels. Divide each steak into 2
pieces by cutting along either side of the central bone and then discarding
the bone; alternatively, cut the fillet into 8 equal pieces.
Place the salmon in a shallow glass or ceramic container and pour 1 cup of
the marinade over the fish. Cover and refrigerate for 2 hours, turning the
fish occasionally. Let come to room temperature before cooking.
Prepare grill. Remove the salmon from the marinade, reserving the marinade.
Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from
the heat source, turning once and brushing with the reserved marinade several
times, until the flesh is just opaque, 3 to 5 minutes per side, depending
on thickness. Serve the salmon at once with reserved marinade as dipping sauce.
Makes 4 servings
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