The Fabulous and Easy Teriyaki Salmon Recipe

TERIYAKI SALMON RECIPE

Ingredients:

4 salmon steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned
1-1/4 cups soy sauce
1/3 cup sake (Japanese rice wine), Mirin (sweet Japanese cooking wine),
or sherry
6 tbl. sugar
3 garlic cloves, minced or pressed
1 Tbl. minced or grated ginger root
1/3 cup vegetable oil

Procedures:

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.

To prepare the salmon, quickly rinse the salmon under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet
into 8 equal pieces. Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally.

Let come to room temperature before cooking. Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill . Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings


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Smoked Salmon Recipe - The Alder Plank Smoked Salmon

ALDER PLANK SMOKED SALMON

Ingredients:

3 pounds salmon fillet
1 tbl.freshly ground black pepper
1/8 cup packed brown sugar
1 tbl. water

Procedures:

First thing to do is to soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water and place a heavy object on it to prevent it from floating.

Preheat an outdoor smoker for 160 to 180 degrees (70 to 80 degrees C). Remove the salmon from the brine, wash thoroughly under cold running water and pat the fish dry thoroughly with paper towels. Remove the wood plank from the water and lay the fish out on the plank. Season the fish with freshly ground black pepper to taste.

Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)

During the last 30 minutes of smoking, combine the brown sugar with the water and mix well to form a pasty baste. Using a brush, apply this liberally to the salmon.


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