Last night, my wife made Honey Teriyaki Salmon. It was pretty good. Personally, my favorite way to have salmon is baked with just a little butter (or low fat buttery spray), and some lemon juice. Hard to beat. Many other recipes overpower the salmon flavor.
I knew we had a big chunk of salmon on the freezer that I have vacuum packed with the food sealer. I hated to use it for a recipe that might suck. But my wife used these other salmon filets that I had forgotten about. The local grocery store had some frozen salmon filets on sale, and I bought a couple bags. It was a great price. The filets were all individually wrapped. But when we tried the salmon filets, they were relatively bland. She used these. What a great idea. For just baking with the butter, and lemon juice, they lacked flavor. But with another recipe that had more flavor, they were a great choice. So they worked great for this recipe.

Ingredients:
1/4 cup reduced-sodium soy sauce
1 tbsp ginger, fresh, peeled, chopped
1 tbsp honey
1 tbsp lemon juice
1 crushed garlic clove
4 (1/4 lb) salmon fillets (without skin)

Directions:
1. Mix soy sauce, ginger, honey, lemon juice, and garlic in a bowl and whisk until the honey dissolves. Pour the mixture (teriyaki sauce) into a large zip-lock bag. Place the salmon into bag with the mixture, squeeze out the air, and seal the bag. Flip the bag over several times so salmon is completely covered with teriyaki sauce. Place the bag in the refrigerator to marinate for at least 6 hrs or up to 24 hrs. Flip the bag occasionally.
2. Take the salmon out of the bag, and pour the rest of the teriyaki sauce into a bowl and set aside.
3. Spray nonstick skillet with cooking spray and set over medium heat. Place the salmon into the skillet and cook for five minutes. Flip the salmon, brush with teriyaki sauce and cook until just opaque in the center about 5 minutes more. Serve.

Posted by Rob in Recipes on March 8th, 2007 | No Comments