Teriyaki Salmon
Ingredients
- 6 Orca Bay Seafoods' Sockeye or Keta Salmon Fillets
- 1 cup sake
- 3/4 cup soy sauce
- 1/4 cup sugar
- 1 Tbsp fresh ginger, peeled, minced.
- 2 lemongrass stalks, sliced. Or peel from 1/2 lemon, cut into 1/2 inch-wide strips
8 Minutes / Serves 6 / Intermediate / Print Recipe
Instructions
- Combine sake, soy sauce, sugar, ginger slices and lemongrass in heavy small saucepan.
- Bring to simmer, stirring to dissolve sugar. Simmer teriyaki glaze 10 minutes to blend flavors. (Can be prepared 1 day ahead. Cover and store at room temperature.) Strain.
- Preheat broiler.
- Arrange salmon skin side down on broiler pan.
- Brush salmon generously with teriyaki glaze.
- Broil without turning until cooked through, about 8 minutes, brushing with glaze every 2 minutes.
- Place on plates with steamed bok choy and baby corn, and brown or white rice. Place remaining glaze in ramekin or sauce cup and serve.
What If I can't find Keta Salmon?
Atlantic Salmon
