Teriyaki Salmon.

Teriyaki Salmon...yum!!

Teriyaki Salmon…yum!!

I am not a huge fish person….Bob would tell you that up until a year or two ago I refused to touch any fish other than fishsticks (and even those had to be doused liberally in tartar sauce :)).  I’ve started experimenting gradually with different types of fish and I’ve learned to eat it, even if I don’t crave it.  But….this recipe is just amazing.  Best fish I have ever had.  I ate it up like it was an amazing steak instead of eating tiny pieces in between many bites of other food.  And, the glaze for the salmon doubles great as a sauce for making stir-fry – win-win!  Thanks to cookingclassy.com for the recipe.

Ingredients:

  • 4 6-ounce salmon fillets
  • 2 green onions, chopped
  • Sesame seeds

Teriyaki Sauce:

  • 1/2 cup low sodium soy sauce
  • 1/2 cup water, divided
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons honey
  • 3 medium cloves garlic, minced
  • 2 1/2 teaspoons ginger
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons cornstarch

Instructions:

  • In a small saucepan, whisk together soy sauce, 1/4 cup + 2 tablespoons of water, brown sugar, honey, garlic, ginger, and lemon juice.
  • Bring mixture to a light boil over medium heat.
  • Whisk together cornstarch with remaining 2 tablespoons of water, then add to sauce mixture in pan.
  • Cook mixture, stirring constantly, until it has thickened slightly – allowing it to boil gently for several minutes.
  • Remove from heat and cool slightly.
  • Meanwhile, preheat oven to 400 degrees and grease a non-stick baking dish.
  • Set aside about 1/4 cup of the teriyaki sauce.
  • Place salmon in the baking dish, then brush tops with plenty of sauce.
  • Rotate to opposite side and repeat.
  • Bake in preheated oven 15-19 minutes until salmon has cooked through.
  • Serve warm topped with reserved teriyaki sauce if desired, as well as chopped green onions and sesame seeds.

Notes:

  • Again – best….fish….ever.  I wanted another piece 🙂
  • I got fresh salmon at the farmer’s market….it was scottish salmon.  I don’t know a hill of beans about types of fish, but this one was excellent.
  • I learned that you can eat the scaly gray part of the salmon if you want to….we decided we didn’t want to.  Off it went, before we cooked it.
  • As I noted above – the sauce from this recipe makes an excellent sauce for stir-fry.  This recipe would easily make enough to cover two healthy servings of veggies/meat.
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