Salmon Teriyaki by Bill Wilkat Oct. 9, 2018

Salmon Teriyaki

Makes 4 servings

Pacific Salmon; supplied to us by our lovely niece Sonia after she and her family caught it fresh while vacationing in BC; had it prepped and frozen, and shipped from British Columbia to Quebec; where we later carried it home to Ontario and turned it into this classic Japanese dish.  In my humble opinion, Pacific Salmon is the best and beats Atlantic any day, and this one did not disappoint us.  Cooked to perfection on the BBQ, moist, tender and purely amazing–a gift from the ocean that we don’t receive every day!

For your convenience, I’ve included cooking instructions for frying, broiling and barbecuing whenever the weather permits, we prefer cooking salmon on indirect heat on the BBQ.  You can even enhance the magnificent flavour further by adding wood chips in a tin foil pouch placed inside your gas BBQ, or make it on a charcoal style BBQ using real wood charcoal.  We’ve used apple wood chips this year which imparts some delicious sweetness to the salmon.  Of course, if you prefer, you can also employ a cedar plank for grilling since this is a popular method for barbecuing salmon as well–enjoy!

INGREDIENTS:

  • 1 lb (450 g) salmon steaks or fillets
  • 3 tbsp. (45 ml) soy sauce
  • 1 1/2 tbsp. (22 ml) Mirin
  • 3 tsp (15 ml) Sake
  • 1/2 tsp (3 ml) finely grated fresh ginger
  • 1 1/2 tsp (6 g) sugar
  • 1 tbsp. (15 ml) vegetable oil

DIRECTIONS:

  • Gently feel the salmon with your fingertips and remove any fish bones that you feel at the surface using fish bone tweezers.
  • Cut salmon into 4 equal pieces (check again for fish bones) & place into a suitable container for marinating.
  • Mix soy sauce, Mirin, Sake, sugar & ginger in a small bowl & stir to dissolve the sugar. 
  • Pour the marinade over the salmon, refrigerate for 30 minutes flipping the fish after 15 minutes. 
  • Remove the salmon and reserve the marinade.

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Frying: 

  • Heat oil in a 20-25 cm (10”) skillet over medium heat. 
  • Add salmon (skin side down) & cook for about 3 minutes. 
  • Gently turn salmon over & cook for about 2 more minutes, just until salmon is cooked through and flakes easily with a fork.
  • Reduce heat to low, add the marinade spooning it over the salmon & cook until pieces are well-coated and sauce is hot; about 1 to 2 minutes.

Broiling: 

  • Heat broiler & brush broiler pan with oil.
  • Add salmon (skin side down) to broiler pan & brush lightly with marinade. 
  • Broil about 10 cm (4”) from heat source for 5 to 6 minutes. 
  • Turn salmon & brush lightly with marinade. 
  • Broil just until salmon is cooked through and flakes easily with fork; about 5 to 6 minutes.

Grill on BBQ: 

  • Make a tray out of heavy aluminum foil, and brush or spray lightly with oil.
  • Pre-Heat BBQ on high, then turn off burners on one side and reduce heat level on the hot side to medium.
  • Place the aluminum foil tray on the cooler side of the BBQ & add the salmon (skin side down) with the thicker portions of the fish towards the hot side.
  • Brush the salmon with the marinade, close lid and BBQ for about 10 minutes—check periodically to prevent over-cooking a drying out the salmon.

  • Serve immediately.
  • Traditionally Salmon Teriyaki is served with finely grated Daikon (called Daikon Oroshi).
  • If you need an alternative, horse-radish makes a good substitute.

Guide for Serving Size: A recommend serving of salmon is about 85 g (3 oz).  Salmon steaks are usually between 115 to 170 grams (4 to 6 oz), or about two servings.

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Salmon Teriyaki by Bill Wilkat Oct. 9, 2018

Delicious Salmon Teriyaki, a Japanese Favourite Everyone Loves!

  • Author: Bill Wilkat

Ingredients

  • 1 lb (450 g) salmon steaks or fillets
  • 3 tbsp. (45 ml) soy sauce
  • 1 1/2 tbsp. (22 ml) Mirin
  • 3 tsp (15 ml) Sake
  • 1/2 tsp (3 ml) finely grated fresh ginger
  • 1 1/2 tsp (6 g) sugar
  • 1 tbsp. (15 ml) vegetable oil

Instructions

  • Gently feel the salmon with your fingertips and remove any fish bones that you feel at the surface using fish bone tweezers (or needlenose pliars)
  • Cut salmon into 4 equal pieces (check again for fish bones) & place into a suitable container for marinating.
  • Mix soy sauce, Mirin, Sake, sugar & ginger in a small bowl & stir to dissolve the sugar.
  • Pour the marinade over the salmon, refrigerate for 30 minutes flipping the fish after 15 minutes.
  • Remove the salmon and reserve the marinade.

Frying:

  • Heat oil in a 20-25 cm (10”) skillet over medium heat.
  • Add salmon (skin side down) & cook for about 3 minutes.
  • Gently turn salmon over & cook for about 2 more minutes, just until salmon is cooked through and flakes easily with a fork.
  • Reduce heat to low, add the marinade spooning it over the salmon & cook until pieces are well-coated and sauce is hot; about 1 to 2 minutes.

Broiling:

  • Heat broiler & brush broiler pan with oil.
  • Add salmon (skin side down) to broiler pan & brush lightly with marinade.
  • Broil about 10 cm (4”) from heat source for 5 to 6 minutes.
  • Turn salmon & brush lightly with marinade.
  • Broil just until salmon is cooked through and flakes easily with fork; about 5 to 6 minutes.

Grill on BBQ:

  • Make a tray out of heavy aluminum foil, and brush or spray lightly with oil.
  • Pre-Heat BBQ on high, then turn off burners on one side and reduce heat level on the hot side to medium.
  • Place the aluminum foil tray on the cooler side of the BBQ & add the salmon (skin side down) with the thicker portions of the fish towards the hot side.
  • Brush the salmon with the marinade, close lid and BBQ for about 10 minutes—check periodically to prevent over-cooking a drying out the salmon.
  • Serve immediately.
  • Traditionally Salmon Teriyaki is served with finely grated Daikon (called Daikon Oroshi).
  • If you need an alternative, horse-radish makes a good substitute.
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Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.

One thought on “Salmon Teriyaki by Bill Wilkat Oct. 9, 2018”

  1. We have to be content with Atlantic Salmon grown in the Pacific! LOL!
    Farmed salmon is what we have here usually from Tasmania, and sometimes from New Zealand.

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