Tried-and-true: Teriyaki Ginger Salmon

 Teriyaki ginger salmon

Teriyaki Ginger Salmon

 

I eat a lot of salmon – at least once, but often several times a week. This was for dinner – one of my tried-and-true, regularly-used recipes, because it is both easy and yummy. I typically don’t like to overpower the naturally rich flavor of salmon with heavy sauces. Depending on how I eat it, sometimes just salt and pepper will do. It is also very Cantonese of me to prefer my seafood fresh and prepared with a few simple ingredients (eg. steamed with ginger and scallions and a bit of soy sauce), since it is somewhat of a Cantonese mantra that thick, flavorful sauces are used to mask the fact that your meat is not as fresh as it should be.

There are many recipes out there for salmon fancied-up with such elaborate accompaniments as pestos, salsas, crusts, citrus fruits, strawberries… It’s probably great for people who aren’t fond of fish, but I don’t like it when the flavor of the fish itself gets lost in a sauce. Thus my teriyaki-ginger salmon – more zing and sweetness than regular S&P, but isn’t heavy and keeps the fish the star of your dish.

Recipe follows…

Materials

2 fresh salmon steaks, about 1″ thick

2T thick Teriyaki sauce (not the water-based kind. I used Kikkoman’s Teriyaki Baste and Glaze)

3T rice cooking wine

2T Tamari (or a low sodium soy sauce)

1t Worchestershire sauce (this isn’t much, but do not omit!)

1-2T freshly grated ginger

2T chopped scallion

2T finely chopped cilantro

Protocol

1. Wash salmon steaks and place in a glass baking dish.

2. In a bowl, whisk together all ingredients except salmon. (At this point you can taste it – if you want it sweeter, add more teriyaki.)

2. Place marinade on top of salmon, but make sure you lift the fish so the bottom of the fish gets to sit in the sauce as well. (Alternatively, you can use the plastic bag method, but I am lazy about transferring the fish. This way I can spread the sauce out and keep it there evenly on the fish.)

3. Marinate in the fridge for 1hr. (For the even more time-pressed, omit this step.) Preheat oven to 350F.

4. Stick the dish in the oven for 35 minutes, or to the desired doneness. If desired, garnish with a bit more green onions and cilantro. I also like to tent the fish with aluminum foil for about 5 minutes before serving.

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