Teriyaki Salmon

  • 1/4 cup Kikkoman Teriyaki sauce
  • 1 tsp. slivered fresh ginger root
  • 1 tsp. slivered fresh garlic
  • 4 tbsp. brown sugar
  • 1/2 cup sweet rice wine (Mirin)
  • 2 lbs. fresh salmon fillets

Mix the teriyaki sauce, ginger, garlic, sugar and sweet rice wine to make a marinade. Spoon this over the salmon fillets and let marinate for 1 hour at room temperature, turning once or twice. The salmon fillets may now be grilled or broiled for about 5 to 7 minutes per side, depending on thickness. Turn once. Test with a fork. When the fish easily flakes, it is done.

Reserve the marinade and simmer in a sauce pan and reduce over medium heat until it begins to thicken. Stir the sauce frequently and remove the garlic and ginger as the sauce begins to thicken. You may add a little corn starch (1 tsp.) dissolved in some additional rice wine to hasten thickening.

Once the fish is cooked, arrange on a serving platter and spoon the thickened marinade over the fish. Serve hot and enjoy! This is best served with steamed rice and vegetables and salad of your choice.

  • Yields: 4 servings
  • Preparation Time: 1 hour and 15 minutes
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