Teriyaki Salmon Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 1/2 lb Wild Salmon
Marinade
1/3 cup soy sauce (regular or light)
1/3 cup sugar
1/2" ginger (minced)
1 green onion (thinly sliced)
1/8 cup Mirin or water
|
|
Directions: |
Directions:Cut away skin of ginger and mince. Wash green onion and thinly slice. Stir ginger, green onion, soy sauce, sugar and mirin (or water) in a rectangular glass dish that is about the same size as the fish.
Place salmon (skin side up) in the mixture. Cover and marinate 1 -8 hours in the refrigerator (do not marinate overnight). Make sure about 1/4" of fish is sitting in marinade. If it is not, then add more soy sauce and sugar. If you do not have a glass dish, then use a ziplock bag instead
Preheat over 350º. Place salmon, (this time skin side down), in a jelly roll pan. Place on middle rack, and bake about 15 min or more depending on the thickness of your salmon. Using a fork, check center of salmon. It should be flakey with a light pink color (not red). |
|
Personal
Notes: |
Personal
Notes: My kids love this salmon recipe, since it masks the fishy taste, You can prepare the marinade in a jar the night before, The next morning you can marinate the fish, and then pop it in the oven when you get home.
To keep your ginger fresh, your can throw it into the vegetable bin of your refrigerator, unwrapped. It should last about 2-3 weeks.
You can also remove the skin, and mince all of it in a food processor. Portion out the desired amount of ginger and place into an ice cube tray. Once frozen, put into ziplock bag and store in freezer. You will have minced ginger ready when you need it.
|
|
This recipe for Teriyaki Salmon is from