Recipe. You Won't Want to Miss This!

Teriyaki Salmon

There IS a reason we have featured so many salmon recipes. If you’ve been reading the NYT lately, you might be relearning everything you knew already about the Mediterranean Diet. Many eating well regimes feature 2-3 servings of fish per week, specifically fish that are high in omega-3 fatty acids. And so we are hearing time and again just how healthy salmon is.

I have enjoyed Teriyaki Salmon over the years. I have tried a “quick and easy” marinade with prepared teriyaki sauce before roasting, but it wasn’t as good as when I have had it out prior. I started looking for a recipe that would still be easy, but would likely incorporate a few more ingredients, and maybe be really great. Here it is, researched, adapted and tested! Bon appetit!!

2 6 oz salmon fillets, skin on

5 tbsp prepared teriyaki marinade (I use Kikkoman Marinade & Sauce)

1 tbsp rice vinegar

1 tbsp sesame oil

2 tbsp honey

1 tsp finely grated fresh ginger

1 large clove finely grated garlic (you can use more)

1/2 lemon cut into quarters

Pat dry salmon fillets.

Combine all ingredients, except the salmon, in the bottom of a glass baking dish, i.e. pyrex pie plate.

Place the salmon fillets into the marinade, skin side down, and then turn them over so that the fish is in the marinade. The fillets I use are approximately 1/2 inch thick at their thickest point, so the flesh is submerged nearly up to the skin.

Cover the baking dish tightly with plastic wrap and marinade for 20 minutes at room temperature.

Preheat oven to 400 degrees.

Use a neutral oil— I use grapeseed—to coat a baking pan. Unwrap the salmon, and turn the fillets for the skin to sit briefly in the marinade. Place the salmon skin side down in the prepared baking pan.

Drizzle 1/2 tsp of neutral oil on the top of each salmon fillet, then spoon a tablespoon or two of the marinade over the top of the fish. Be sure to include the bits of ginger and garlic.

Place in the middle of the preheated oven and roast for 8 minutes. Turn oven to broil, and broil for 2 minutes to caramelize the teriyaki “glaze.”

Remove pan from oven. Slide spatula below the fish flesh, but above the skin to plate. Place a lemon quarter next to each fillet for squeezing over the fish just prior to eating.

Sprinkle scallions over top if desired. Serve with brown rice, coconut rice or other favorite grain. A side salad or simple fresh vegetable makes this a SUPER healthful, delicious dinner! I have served it with rice (both coconut and brown rice) and asparagus, and also with a quinoa-veggie salad which I prepared while the salmon was marinading.

Serves 2, although there is enough marinade in this recipe for 3 salmon fillets.