Vivian Syme serves this slightly sweet salmon with steamed vegetables and brown rice.
1/2 cup low-sodium soy sauce
2 tablespoons honey
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional)
4 6-ounce salmon fillets
How to Make It
In a glass baking dish or large resealable plastic bag, combine the soy sauce, honey, garlic, ginger, and pepper flakes (if using). Add the salmon, skin-side up. Cover and refrigerate for 30 minutes.
Heat broiler on high. Transfer the salmon to a foil-lined broiler pan, skin-side down. Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes. If desired, pour the marinade into a small saucepan and boil for 1 minute. Spoon the sauce over the salmon.
Tip: Consider this recipe a basic outline for teriyaki sauce that you can tweak according to your family’s preferences. Try using chicken in place of the salmon, swapping pineapple juice for the honey, or skipping the red pepper flakes if your kids have an aversion to all things spicy.
This was very simple and delicious! An incredibly easy weeknight meal. I let the fish marinate a bit longer then 30 minutes and I used their suggestion of boiling the marinade. I drizzled a small amount on each piece of fish...a little goes a long way. Sooo good!
This was good! I marinated it for about 3 hours and then pan fried it with a touch of sesame oil and the marinade instead of broiling it. I cooked it with the marinade and it was very flavorful. However, if you pan fry don't use all of the marinade; use half or less. I also grated a little extra ginger. Great for everyday meals. I would definitely make this again. I served white, steamed rice and steamed broccoli with this.