Teriyaki Salmon

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Over the past year, having been a part of Mermaid’s Garden, my local community supported fishery, I’ve tried more fish than I could ever dream of… swordfish, yellowfin tuna, striped bass, monkfish, tilefish, mackerel… Where once I’d only ever eat salmon, I’m now basically living Dr. Seuss’ “One Fish, Two fish, Redfish, Blue Fish!”

And so it’s now a special occasion whenever I eat salmon at home… and today is that day! It’s the one time a year Mermaid’s Garden gets a special order of Salmon from our friends out west. It’s practically Christmas.

Breakfast in Bed(stuy) / Fresh Salmon

And so for “salmon Christmas dinner,” I decided to try my hand at a Japanese bento box inspired meal… Teriyaki Salmon over sticky rice with a side of vegetable tempura* and a California Roll.

*I’ll be posting a recipe for vegetable tempura in the next couple weeks!

Breakfast in Bed(stuy) / Teriyaki Salmon

I love bento boxes at Japanese restaurants — it’s always so much food at an affordable price! My eyes are always bigger than my stomach and I can never decide what to order… I love sushi… but I’ll never say no to dumplings and then vegetable tempura always calls out to me… with bento boxes you can have it all! A little sushi, a little salad (to feel healthy), a little protein, a little rice and some tempura to round it all off.

Salmon Teriyaki

Adapted from Damn Delicious

1 tbsp cornstarch

¼ cup soy sauce

¼ cup brown sugar, packed

½ tsp ground ginger

¼ tsp garlic powder

2 tbsp honey

2 salmon filets

In a small bowl, whisk together cornstarch and ¼ cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.

Breakfast in Bed(stuy) / Teriyaki Salmon

In a large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Breakfast in Bed(stuy) / Teriyaki Salmon

Serve with sticky rice and a side of vegetable tempura and a California Roll.

Breakfast in Bed(stuy) / Teriyaki Salmon

This is a wonderful recipe for Teriyaki Salmon — if you decide just to make the salmon, it will be a delicious meal, but with the tempura and sushi, it was THAT much better!

Teriyaki Salmon
 
Author:
Ingredients
  • 1 tbsp cornstarch
  • ¼ cup soy sauce
  • ¼ cup brown sugar, packed
  • ½ tsp ground ginger
  • ¼ tsp garlic powder
  • 2 tbsp honey
  • 2 salmon filets
Instructions
  1. In a small bowl, whisk together cornstarch and ¼ cup water; set aside.
  2. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
  3. In a large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
  4. Serve with sticky rice and a side of vegetable tempura and a California Roll.
 

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