Soy and Ginger Teriyaki Salmon

(formerly titled 'delivery on a promise')

a month or two ago I waxed poetic about Mad Hungry: Feeding Men & Boys and how useful that little cookbook really was...  and I promised the salmon recipe...  a recipe we've made more times than i can count since then - most recently as Easter-eve dinner this past Saturday...

We were not slated to cook dinner the night before easter, but my family and I sat there thinking about what we should have (eat in? go out?) and couldnt come up with a good answer.  The meat-eater suggested maybe we could make the salmon.  salmon he'd already eaten twice that week but was up for again...

Now, because we were in North Carolina with no prior plans to cook said meal and because i'm a bad foodblogger and hadnt already posted the recipe, we had to spend 20 minutes driving to the nearest B&N to find the book and take an iphone pictureof the recipe.  (which, in my book, is not wrong when you own the book already...)


Turned out to be totally worth it. My mother - who NEVER cooks actually asked for the recipe...  That, my friends, is a ringing endorsement...

Soy & Ginger Teriyaki Salmon
courtesy of Mad Hungry: Feeding Men & Boys

1 cup soy sauce
1/4 cup honey
2 tablespoons lemon juice

1 inch fresh ginger, peeled & sliced into disks
3 garlic cloves, smashed

2 pounds boneless salmon fillet, pin bones removed
(note - when its just 2 of us, we halve the marinade and buy just under a pound of salmon...)


Whisk the soy sauce, honey, and lemon juice together in a large enough dish to fit the salmon.

Stir in the ginger and garlic.

Place the salmon, skin side up, in the sauce and marinate for at least 10 or up to 30 minutes.

Preheat a broiler.

Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled roasting pan. (we use the disposable ones because the glaze just BURNS on. if you dont want to be so wasteful, just line yours with aluminum foil...)

Cook until it is slightly firm to the touch, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade. (note - we do this about every 3 minutes or so for the first couple of times and then every 1-2 minutes or so when we are nearing the end)
You'll know its done when the glaze starts to get crispy and crunchy and burn onto the roasting pan.

Immediately remove the skin while the fish is hot.

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