I love it when my wife makes a specific request for dinner. As I have discussed, cooking for me is so much fun. However, the greatest enjoyment is cooking for others and having them enjoy the result. Our love of salmon is well documented. I am, however, always looking for different ways to prepare it. Thanks to my wife on this one, I did not have to think very hard.
Now, I have seen so many glazed salmon recipes but wondered how the dish is prepared? So how does a home chef figure out what to do when he has no experience cooking a dish? I google the recipe. There are so many awesome sites and food bloggers on the internet with their recipes. Most give pretty good detail of their cooking process too. Because I have been at this cooking thing for a while, I often just need to see the basic methodology to understand what I am trying to do. As an aside, if you are doing something you find difficult and the directions do not give you enough of an understanding of what to do, then go to youtube and see if there is a video. There so often is. Youtube is a great resource as you learn the craft.
Unlike most marinades I have made, this marinade actually required you to cook the sauce down a little. This also served to intensify the flavors as well. I am not sure I understand the science behind cooking the marinade. But I do know in this case, when the marinade is cooked down the result is more viscosity (big word – I think I am using that right). The liquid gets thicker and it will adhere to the fish more. I buy my fish on my way home from work on Friday night. So if we are willing to wait until 9 or 10pm to eat, I can take all the time I need for this reduction. Since we are hungry, I did not reduce the sauce as much as I would like. The result was the flavor was there but I did not have as much of the glaze as I wanted.
- 1 tablespoon vegetable oil
- ½ teaspoon garlic puree
- ½ cup rice wine vinegar (Mirin)
- 1 cup soy sauce
- 2-3 teaspoon brown sugar
- 1/4 cup honey
- 4 - 6 ounce salmon fillets (try to get similar size fillets).
- 2 tablespoons grape seed oil
- In a sauce pan heat 1 tbsp vegetable oil and then fry the ginger and garlic for 1 minute.
- Add the mirin, turn up the heat and reduce to cook off the alcohol - 3 - 4 minutes.
- Add the soy sauce, sugar and allow to reduce, stirring frequently.
- Set aside and allow to cool.
- Pour the cooled marinade over the salmon fillets for at least 1+ hour (or overnight).
- When ready to cook, remove the salmon fillets and reserve the teriyaki sauce.
- Heat the grape seed oil in a cast iron skillet. Cook the salmon fillets for 2 minutes on the flesh side.
- Flip the salmon skin down and top the salmon with the remaining teriyaki sauce.
- Move to a 325 degree preheated oven and cook for 7-10 minutes.
- Serve with stir fried noodles and enjoy.
Garlic & Rice Wine Vinegar.
Salmon Added to Marinade.
Salmon in Skillet.