Thursday, August 23, 2012

teriyaki salmon

Salmon is a rare treat around here, usually reserved for special occasions and when family comes to visit, but when we do have it, this is hands-down our family's favorite way to eat it. Even those who don't like fish and think all fish is too fishy-tasting cannot resist this. The measurements for the marinade needn't be precise - it's more about the ratios and if you prefer a sweeter marinade or a saltier one. I typically buy a large, whole filet of wild Alaskan salmon and cut it into roughly equal pieces. Marinate them for an hour before cooking. You can grill the fish, or pan fry it in a little peanut oil, which is our preferred method.

For the marinade:
Equal parts organic soy sauce and water
Sugar (to taste)
Sesame oil (a little goes a long way - for a large filet, use a Tablespoon or so)
Lots of minced garlic
Grated fresh ginger (about half as much as the garlic)

I serve it family-style (like pretty much everything else around here). We enjoy it with rice and wedges of lemon or lime. Yum!


  1. I'm not a big fish fan but don't mind salmon occasionally...this looks so yummy Jaime...i just wish salmon wasn't so expensive to buy here!

  2. OMG, my mouth is literally watering! But I have a question. I have troubles when pan frying anything that's been marinated. It's like the marinade all turns black and burns before the meat or fish even cooks. Any suggestions?

    1. Oh, yes, that can definitely be a problem, especially with the sugar in the marinade! Cutting the fish up into smaller pieces helps it to cook faster. Also, I keep the pan on high heat initially to sear all sides of the fish, then turn the heat down to cook it through. There are always a few crispy burnt bits, but if I think it's burning too much, I also add a little water to the pan.

    2. Thanks for the tips... I'll have to give it another try!

  3. YUM!! Salmon is my favorite, especially on the grill! :)

  4. Oh, that looks so good! And easy, too. I will have to try it -- soon!


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