I have been auditioning salmon teriyaki recipes for years and have never seemed to satisfy my son, Yale’s, discerning taste… until now! This one is IT!
- 1/4 cup of sesame oil
- 1/4 cup of lemon juice
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar, or more to taste
- 1 tablespoon of sesame seeds
- 1 teaspoon of ground mustard
- 1 teaspoon of ground ginger
- 1/4 teaspoon of garlic powder
- 4 X 4 ounce salmon fillets, or 1 1/4 pounds of salmon filet
- Adjust the amount of marinade depending on the amount of salmon that you are using.
- Marinade stores in the refrigerator for up to 3 weeks.
- Mix the sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat.
- Bring to a simmer, stirring until the sugar has dissolved. Set aside 1/2 cup of the marinade for basting.
- Pour the remaining marinade into a resealable plastic bag and place the salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
- Set oven rack about 4 inches from the heat source and preheat the oven’s broiler.
- Place the salmon steaks into a broiler pan and broil for 5 minutes.
- Brush the steaks with reserved marinade, turn and broil until the fish is opaque and flakes easily, about 5 more minutes. Brush again with the marinade.