a blog about cooking, crafting, and life with two boys
Tuesday, February 21, 2012
Baked Teriyaki Salmon
Have we had the fish conversation before? I think so. I really love fish, but don't prepare it often at home, BUT I am getting over my fear of buying and making fish. Remember, fish should NOT smell fishy. If it does, it isn't fresh. I embarrass my husband when we go to the grocery store and I ask the fishmonger (you know, the guy who works behind the seafood counter) what is the freshest fish they have and if I can smell it. They always smile and let me take a sniff. If it smells strong or fishy, I don't buy it. Really. Usually it is fine, and I always buy it on the day I am making it so it is the freshest. It is a nice change from chicken, beef and pasta so I am trying new fish recipes this year.
This particular Baked Teriyaki Salmon from Tammy's Recipes was delicious. So delicious that I made it twice in one week. Everyone loved it and this will be my "go to" salmon recipe for the colder months when we don't grill (salmon on the grill is awesome, but not always feasible for us New Englanders, unless you are my father-in-law, but I digress).
1 1/2 pounds fresh or frozen salmon fillets 1/2 cup teriyaki sauce (recipe to make your own here) 2 teaspoons olive oil 1 clove minced garlic (or 1/2 teaspoon garlic powder) 2 tablespoons finely chopped onion (or 1/2 teaspoon onion powder) 1/8 teaspoon black pepper Dash of crushed red pepper flakes, optional 2 tablespoons sesame seeds 2 teaspoons brown sugar, divided
In a large measuring cup combine the teriyaki sauce, oil, garlic, onion, pepper, red pepper (if using), one teaspoon of brown sugar, and sesame seeds.
I bought one big piece of salmon, so I needed to slice it into fillets. You can buy it already sliced, or ask the fishmonger to slice it for you. Place the salmon fillets in a gallon size ziplock bag, in a single layer.
Pour the marinade into the bag, over the salmon. Remove excess air from bag, seal, and make sure fillets are covered on both sides in the marinade. Put salmon in the fridge to marinate for a few hours.
When you're ready to cook the salmon, remove the fillets from the bag and place them in a shallow baking dish (I used a 9x13 pyrex glass dish) in a single layer (skin side down if the salmon has skin). Pour 1/4 cup of the marinade over the fillets, and sprinkle the other teaspoon of brown sugar over the tops.
Bake in a preheated oven at 350 degrees for 20 minutes, or until salmon flakes with a fork (145 degrees internal temperature). Don't bake too long, or salmon will be dry! I turned on the broiler for the last minute to get the brown sugar caramelized and the excess liquid absorbed.
Serve with rice and steamed vegetables. We love edamame in our house.
Doesn't that look tasty? It was full of flavor and cooked perfectly.
The salmon should flake easily with a fork, and be pale pink in color. My 6 year old loved this salmon and told me the brown sugar sprinkled on the top make it delicious.