Ingredients
Consider this a a baseline sauce, you can always alter to your taste (e.g., a litle less garlic, a little more ginger, etc.).
1/3 cup brown sugar
1/3 cup low sodium shoyu
Splash of sherry (or sake)
3-4 cloves of garlic, finely chopped
A few stalks of green onions, chopped
A pinch of ginger (powdered or grated)
2-3 salmon pieces, or about half a Costco-sized one
Sesame seeds and extra green onions (optional, for optics)
1/3 cup brown sugar
1/3 cup low sodium shoyu
Splash of sherry (or sake)
3-4 cloves of garlic, finely chopped
A few stalks of green onions, chopped
A pinch of ginger (powdered or grated)
2-3 salmon pieces, or about half a Costco-sized one
Sesame seeds and extra green onions (optional, for optics)
What To Do
Mix all the first six ingredients a glass baking dish until the sugar is dissolved. Put the salmon in, skin side facing you, (i.e., you see the skin and not the salmon meat) for at least 30 minutes.
Bake or grill, skin side down (i.e., you see the salmon meat and not the skin) for about 30 minutes, until it is nicely browned. Try to make sure some of the green onions and garlic remain on the top of the fish.
Baste once after about 15 minutes (this is optional). Before serving, sprinkle with sesame seeds and the extra green onions for aesthetic value (also optional)
Bake or grill, skin side down (i.e., you see the salmon meat and not the skin) for about 30 minutes, until it is nicely browned. Try to make sure some of the green onions and garlic remain on the top of the fish.
Baste once after about 15 minutes (this is optional). Before serving, sprinkle with sesame seeds and the extra green onions for aesthetic value (also optional)
Variation on a Theme—Teriyaki Chicken
1 package of boneless/skinless chicken thighs
Exactly the same ingredients for sauce as above
Mix sauce ingredients in a large pan that has a lid. Add chicken. Cover and simmer on low for about 10 minutes.
Uncover, raise heat to about medium, and let the sauce bubble and reduce, stirring to make sure it doesn’t stick to the bottom of the pan.
The sauce will be a beautiful shiny/sticky brown glaze that covers the chicken. Garnish with sesame seeds and sliced green onions if you’re feeling fancy.
Exactly the same ingredients for sauce as above
Mix sauce ingredients in a large pan that has a lid. Add chicken. Cover and simmer on low for about 10 minutes.
Uncover, raise heat to about medium, and let the sauce bubble and reduce, stirring to make sure it doesn’t stick to the bottom of the pan.
The sauce will be a beautiful shiny/sticky brown glaze that covers the chicken. Garnish with sesame seeds and sliced green onions if you’re feeling fancy.
Notes
- This is the an all-purpose teriyaki sauce for chicken and salmon, but the prep for each is a little different.
