Grilled Salmon Teriyaki

So, in my previous post, I discussed how to make teriyaki sauce, basically if you carry that over, and now prep it with salmon, it turns out to be quite delicious. Of course, being fish, there's a slightly different prep method that I like using, but the basic recipe for the ingredients are the same. Please refer to the previous ingredient list and add a large fillet (steak) of salmon.

Directions:

1.) Grill salmon on a pan with oil. So the common question when dealing with fish is, "How do I know when it's done?" The easy way I like to deal with it, is to use relatively little oil, keeping an eye on the side of the fish. Generally speaking, the fish is done when it is no longer translucent, not when you can flake it with a fork. Once it gets to the flaking stage, you probably have overcooked it, and are going to end up with a little drier fish. As soon as half of the fish (measure by the edge) turns opaque (the meat), flip, and continue. Once the whole edge turns opaque pull it out of the pan, we'll be cooking it a little more so don't worry if there might be parts you can't see that aren't completely cooked yet.

2.) Heat up a pan/wok with cooking oil to high heat, add and saute minced garlic, ginger, and scallions. This is where I deviate a little from the original teriyaki sauce recipe. By sauteing the garlic, ginger, and scallions at a high heat, it releases a lot of the flavor in the ingredients, in and of itself, with a little salt, it could be a fairly tasty sauce as well.

3.) Put the salmon back into the pan with the sauteed ingredients, reduce heat. Basically, now is the time to mix the flavor into the fish. Liquid marinades don't work exceptionally well with fish, so I've found that one way you can get a little more flavor if you want to do some prep work before hand is to rub some salt into it and leave slices of ginger on it overnight. Now, make sure you get the garlic and ginger all over the fish.

4.) Add in soy sauce, sugar, and pineapple juice mixture. It's easier to mix these before hand to dissolve the sugar. 1-to-1 is usually a pretty good thing to go by, but of course, I prefer to adjust by taste. To change the sauce to more of a glaze take a bowl of cold water and mix in some corn starch until it's completely dissolved, then add to the sauce over heat.

There you have it. If you're scrapped for time, you can use the old teriyaki mix and apply it to the salmon and bake it in the over for 15 minutes at 400 degrees F. Of course, it doesn't come out with the nice crisp edge you'd get if you'd grilled it, which is what some people like.