Reviews (2)
Add Rating & Review
89 Ratings
5 star values:
30
4 star values:
27
3 star values:
21
2 star values:
7
1 star values:
3
Martha Stewart Member
Rating: Unrated
03/14/2011
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!
Martha Stewart Member
Rating: Unrated
02/24/2011
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!
Back to Broiled Salmon Teriyaki
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
recipe-cutlery-213.jpg
Ingredients
Ingredient Checklist
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 Notes
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.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
recipe-cutlery-213.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
Recipe Summary
Yield: Serves 6
Yield: Serves 6
Serves 6
recipe-cutlery-213.jpg
recipe-cutlery-213.jpg
Ingredients
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
Directions
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.
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.
Cook's Notes
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.
Cook’s Notes
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.
Reviews (2)
Add Rating & Review
89 Ratings
5 star values:
30
4 star values:
27
3 star values:
21
2 star values:
7
1 star values:
3
Martha Stewart Member
Rating: Unrated
03/14/2011
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!
Martha Stewart Member
Rating: Unrated
02/24/2011
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!
Reviews (2)
Add Rating & Review
89 Ratings
5 star values:
30
4 star values:
27
3 star values:
21
2 star values:
7
1 star values:
3
Add Rating & Review
89 Ratings
5 star values:
30
4 star values:
27
3 star values:
21
2 star values:
7
1 star values:
3
89 Ratings
5 star values:
30
4 star values:
27
3 star values:
21
2 star values:
7
1 star values:
3
89 Ratings
5 star values:
30
4 star values:
27
3 star values:
21
2 star values:
7
1 star values:
3
- 5 star values:
- 30
- 4 star values:
- 27
- 3 star values:
- 21
- 2 star values:
- 7
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
03/14/2011
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!
Martha Stewart Member
Rating: Unrated
02/24/2011
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!
Martha Stewart Member
Rating: Unrated
03/14/2011
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!
Rating: Unrated
Rating: Unrated
02/24/2011
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!
All Reviews for Broiled Salmon Teriyaki
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Broiled Salmon Teriyaki
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
