Teriyaki is derived from the word teri, which refers to the shine produced by the sugar in the marinade, and yaki, which means to grill or broil. The marinade used to make teriyaki in traditional Japanese cuisine consists of soy sauce, mirin (similar to sake but lower alcohol and higher sugar content), and sugar. Like the recipe below, it’s more common in Western recipes to see garlic and/or ginger added to the marinade.
Teriyaki Marinated Salmon Fillet w/ Herb Dressing
- Salmon Fillet, 1.5 lbs.
- Sherry, Sake, or Mirin, 3 tbsp.
- Brown Sugar, 3 tbsp.
- Water, 2 tbsp.
- Soy Sauce, 2 tbsp.
- Vegetable oil (or Olive oil), 2 tbsp.
- Minced Ginger, 1.5 tsp.
- Minced Garlic, 2 tsp.
- Sour Cream, 1/4 c
- Lemon Juice, half a lemon
- Vegetable Oil (or Olive Oil), 1.5 tsp.
- Choppd Fresh Dill, 2 tsp.
- Chopped Fresh Basil, 2 tsp.
Marinade the fish for at least 20 minutes. An easy way to do this is to add the fish to a dish and pour the marinade mixture over the fish and put in the fridge.
While the fish is marinading, make the sauce and set aside.
Cook for about 4 minutes on each side on minimal heat. I took the skin off (scortched it and then it slide off), if you want to keep the skin on, turn the heat down slightly and if possible, use a non-stick pan.
While cooking the fish, continue to baste it with the remaining marinade mixture.
To serve, place a dollop of sauce and put on the plate, along with the fish and whatever else you’re serving it with.