| Salmon Teriyaki |
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This is the best salmon recipe! It is my Mom's
creation and it is everyone's favorite dish.
The best part is that it is ridiculously
quick to make and no advanced preparation
is required. Sides: Rice and green beans Wine: Gewürztraminer Tips: You can use either salmon fillets or salmon steaks. If you are using fillets, make sure to get a center cut (no tails). The instructions in this recipe are for well-done salmon. Don't worry about a trace of translucency in the center when you take it off the heat. After resting 5 minutes, it will be completely opaque since it continues to cook even after it is off the heat. I prefer my salmon on the rare side, so I often cook it until it flakes on the surface, but not all the way to the center, and is quite translucent. After resting 5 minutes, the salmon flakes, but retains its translucency and silkiness. |
| Serves 6 |
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| Ingredients | Directions |
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3 Tbsp oil 3/4 cup duck sauce 3/4 cup teriyaki sauce 2x9x13 pyrex dish |
Preheat the oven to 425F, or grill to high, or
oven to broil (depending on your cooking method). Mix oil, duck sauce, and teriyaki sauce with a fork in the pyrex dish. |
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2.5 Lbs atlantic salmon filets cut into 6 pieces (or 6 salmon steaks) 1/2 tsp salt 1/4 tsp pepper |
Sprinkle salmon with salt and pepper.
Put fillets into the pyrex dish and coat with the sauce on both sides. Baking method: Before cooking turn fillets onto their skin. Bake in the pyrex dish with the sauce for 10 minutes per inch of thickness or until you can separate flakes with a fork, but a trace of translucency remains in the center. Grilling method: Grill salmon for 8-10 minutes per inch of thickness turning half way through cooking time. Baste salmon with sauce several times during grilling. Salmon is done when you can separate the flakes with a fork, but a trace of translucency remains in the center. Broiling method: (this one is my favorite :) Preheat oven to broil. Wrap a broiler pan with aluminum foil or use a disposable broiler pan. Put fillets into a broiler pan leaving marinade in a pyrex dish. Broil fillets for 2 minutes. Check to see if thin parts browned. If they did, cover them with small pieces of aluminum foil and broil for 2 more minutes until the rest of salmon is browned. Turn the heat down to 425F. Open the oven door for 15-20 seconds for the oven to cool down some. Pour the reserved marinade over salmon and finish in the oven for 4 minutes per inch of thickness. Salmon is done when you can separate the flakes with a fork, but a trace of translucency remains in the center. |