No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Broiled Salmon Teriyaki

Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove it and serve the crispy skin on the side.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • yield: Serves 6

advertisement

advertisement

Ingredients

  • 1 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice or mild vinegar
  • 1 inch peeled fresh ginger, sliced
  • 3 garlic cloves, smashed
  • 2 pounds boneless salmon fillet, pin bones removed

Cook's Note

Befriend your fishmonger, and you'll acquire the information you need to choose high-quality fresh seafood and receive guidance on the best available choice at the time. You can also check www.seafoodwatch.com to help you make responsible decisions or the Environmental Defense Fund (www.edf.org), which provides lists of eco-best fish and alternatives.

Directions

  1. Step 1

    Whisk the soy, honey, and lemon juice together in a large enough dish to fit the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 minutes or up to 30 minutes.

  2. Step 2

    Preheat a broiler or prepare coals to very hot in a grill. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or grill grate. Cool until it is slightly firm to the touch, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade to use it all up. Immediately remove the skin while the fish is hot. Serve.

Source
Mad Hungry, November 2010

advertisement

advertisement

Reviews (2)

  • 14 Mar, 2011

    I put equal parts garlic cloves and fresh peeled ginger into my mini food processor with a bit of grape seed or canola oil and process it into a paste. I keep it in a covered container in the frig for up to two weeks. It makes for really quick stir frys, marinades and dressings!

  • 24 Feb, 2011

    Leftover fresh ginger keeps indefinitely when cut into thumb-sized pieces and kept soaking in sherry or other liquor in the refrigerator. Make sure there is enough alcohol to cover the pieces or they will dry out. Use the ginger infused sherry in meat marinades to ternderize. I use inexpensive California sherry, not cooking sherry. Some of my friends use whiskey!