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