Wednesday, June 18, 2008

Teriyaki Salmon

Being landlocked in Utah, good seafood is hard to find. That gets compounded by the fact that I served some time in the US Marines on the Atlantic coast. I know what truly fresh seafood is supposed to taste like and ... well ... let's just say that good seafood is harder to find in Utah than it is in Virginia.

Halibut is my favorite but, I can rarely find it at my grocer not frozen as hard as a rock. I'm not a fan of frozen fish. Besides, it's kind of pricey on a family budget. Still, anytime I can find a reasonably priced fish at my local market, halibut or not, I'll probably buy some.

This week was a perfect example. They had fresh salmon on sale for $3.99 a pound. (Fresh is a relative term, by my way of thinking.) I guess they had overstocked it or something. My local grocery store butcher/fish monger said it was selling pretty well. At that price I can see why.

My wife and kids love salmon. It's their favorite fish. I like it too so, for the first time in my life I bought enough to have for dinner and to sock some away in the freezer for later. Like I said, I'm not a big fan of frozen fish. It's been years since I was on the coast, though, and I wasn't going to pass it up for that price.

So I made Teriyaki Salmon for dinner tonight. It's a really quick fix, which makes it perfect for a weeknight meal, or any other day you don't have much time. It turned out quite well and everyone liked it. Including my younger kids.

As with everything I make, this version isn't quite authentic. I prefer to add lime juice, instead of rice vinegar, to offset the sweetness of the teriyaki sauce. I think it gives the dish a lighter flavor.


3 pounds salmon fillets
1 /3 cup bottled teriyaki sauce (Kikkoman's is just fine)
3 tablespoons lime juice
2 cloves garlic, minced
olive oil
dash of salt

Skin the salmon and cut into 6 fillets. If you like the skin, by all means leave it on. I suspect it makes for a more tender fillet. I take it off because my kids make “icky faces” and won't eat it, otherwise.

Put the fillets in a large bowl and pour the teriyaki sauce and lime juice over the fish. Spread the minced garlic evenly over the fillets. Do not add the salt. There's plenty of salt in the teriyaki sauce. If you add more, the fish will lose it's juices. Toss gently and let marinade for about 30 minutes on the counter. Go prepare the side dishes while you wait. (We had a tossed salad and buttered rolls.)

Heat a large skillet on medium-high. Add the oil and heat until shimmering. Shake off the excess marinade and put the fillets in the hot pan. Reduce heat to medium and cover. Cook for about 4 minutes and turn the fillets over. Sprinkle with the merest dash salt. Cover and cook for an additional 3 minutes. Remove from the heat, and the pan. Let rest for about 2 minutes (this completes the cooking process without overcooking the fish).

Serves 6.


Ria said...

This is a favorite in our house. My 6 and 4 year old kids LOVE salmon night, which is about once a week. They say, "Mommy, you make the best salmon!"

I just bought a bottled pineapple teriyaki glaze that is perfect. Don't have to add a thing. My kids love the skin (weird?) But then again, the last time we had it, my daughter says... "I think I taste a little sushi in there." Hmmm....

Mark Dutch Oven said...

this does sound great. I still have some salmon left from my Dutch Oven Cookoff disaster.

When I posted my original recipe, by the way, Someone from posted a comment saying they're having a salmon recipe competition. First prize is 15 lbs of wild salmon!

Haley said...

We would like to feature your teriyaki salmon on our blog. Please email if interested. Thanks :)