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Teriyaki Salmon Filet

Most recipes that you can find for Teriyaki Salmon instruct you to use a commercially prepared teriyaki sauce.  This recipe doesn’t require anything beyond the basic ingredients, which you could easily have in your pantry already! This recipe is for one salmon filet, but you can scale it for larger quantities, or for an entire fish if you estimate the number of filets it will give you. 

Teriyaki Salmon Filet

You can find individually frozen filets that have been skinned and deboned for you; these are very handy and quick to prepare.  If you remove the number you need from the freezer the night before you prepare them they will defrost in the refrigerator.

When using skinless filets, handle them gently.  Tongs may tear the filets, so a large spatula is recommended.  You can use a sealable plastic bag for defrosting and marinating.

Marinade for 1 5-6 oz filet:

1 tsp soy sauce (Kikkoman)

1 tsp sesame oil

½ tsp sugar

¼ tsp ground ginger

1 dash garlic powder

1 dash lime juice

1 pinch each mustard & onion powder, optional

1 smidgeon vanilla extract

Marinade for 4 6 oz Filets:

1 tbls soy sauce

1 tbls sesame oil

2 tsp sugar

1 tsp ground ginger

½ tsp garlic powder

½ tsp lime juice

¼ tsp vanilla extract

1 dash each mustard & onion powder, optional

Whisk the marinade ingredients together until the sugar dissolves.  Pour over the fish and turn gently to coat all sides.  Cover and refrigerate for several hours.  Allow to warm to room temperature before cooking.

Filets may be grilled or sautéed.  Have your grill or pan at medium heat and cook each side for 4 minutes, until the sugar has caramelized and flesh is opaque.

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