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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ray's Salmon Teriyaki Recipe

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This recipe for Ray's Salmon Teriyaki is from The Sternoff/Shockley Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 quart soy sauce
1 il brown sugar
1 teaspoon dry mustard
2 cloves garlic, minced.
1 tablespoon fresh ginger, minced
1/2 cu white wine
6 salmon Fillets, about 8 ounces each or 1 whole 6-7 lb salmon.
3 tablespoons toasted sesame seeds
Directions:
Directions:
Prepare the teriyaki marinade by combining all ingredients except salmon and sesame seeds. Place fillets in this mixture and allow to marinate 4 to 6 hours.

Remonve salmon from marinade, put in a tray of heavy-duty aluminum foil, and place on a grill. Cover loosely and grill about 7 to 10 minutes or until milky white substance appears and fish flakes when presses with a fork. Do not overcook. Top with sesame seeds and serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes plus baking
Personal Notes:
Personal Notes:
This recipe is from Brynn Clapper out of her "Ray's Boathouse" cookbook.

 

 

 

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