Quick Cast:
 Area Reports

 Clubs & Orgs.
 Fishing Reports
 Fly Fishing
 Guides & Charters
 Photo Gallery
 Reef Locator

 About Us
 Terms of Use
 Web Development

Ginger-Teriyaki Salmon

Share Recipes and Preparation Tips

Moderator: admin

Ginger-Teriyaki Salmon

Postby SalmonEye » Tue Jul 14, 2020 11:28 am

Salmon Recipe #1: Ginger-Teriyaki Salmon

This is one of my personal favorites, as well as a favorite of many of my friends. You can play with this recipe, so don’t think everything has to be exact in order to turn out right.

    1 fillet of salmon
    3 cups fresh peeled ginger, cubed
    ½ cup peeled garlic
    ½ cup of Canola oil
    ½ cup of Kikkoman teriyaki sauce
    ¼ cup of Kikkoman soy sauce


Heat the oven to 375F.

Make sure the salmon is skinned and put into a glass dish. (To skin salmon you hold a semi sharp knife at a 35 degree angle as you keep the knife slightly pointed towards the fish.)

Grind fresh ground pepper over salmon.

In a blender or food processor, add ginger and garlic, and blend. Add the rest of the ingredients and blend until you have the consistency of a thick sauce. (If you prefer a thinner sauce, add more of the liquid ingredients).

Pour sauce over salmon and bake for 20-25 minutes. For perfectly cooked salmon, make sure it is slightly under cooked when you remove it from the oven. Often, by the time you serve, (even within 5 minutes), it will be cooked enough. The biggest key to incredible salmon is making sure that it is not overcooked.

The more you experiment with this recipe, the better you will get at it. It’s very hard to mess up and you’ll love it!

You can also check out the recipe here: https://www.salmoneye.net/site/blog/rec ... almon.html

Bon appetit and tight lines!

Sam Vandervalk
Salmon Eye Fishing
First Mate
First Mate
Posts: 104
Joined: Wed Sep 16, 2009 11:41 am
Location: Ucliuelet BC

Return to Seafood

Who is online

Users browsing this forum: No registered users and 3 guests

Copyright © 1997-2024, CyberAngler - All Rights Reserved
Privacy Policy :: Terms of Use
For Questions and comments please use our Feedback Form

Back to the Top