I have always been a salmon lover, Jamie not so much. So when we started dating there wasn’t a lot of salmon cooked. He does like teriyaki sauce – I was determined to make him like salmon. I assumed he had a bad experience with not good salmon, so I was ready to change his mind about one of my favorites. I decided it to pair it with something enticing like teriyaki sauce and throw in an extra bonus – homemade teriyaki sauce. To make a long story short – he loved it! Definitely going to try out another salmon recipe to keep his mind in a positive place about the wonderful pink fish.
2 4oz. skin on salmon filets
1 scallion, use green part only, cut into 2″ lengths and thinly sliced lengthwise
2 teaspoons toasted sesame seeds
3/4 cup soy sauce
3/4 cup mirin
6 tablespoons sake (cheep stuff – I got some at Ralph’s for $2.00)
1/4 cup sugar
1. Bring soy sauce, mirin, sugar and sake to a boil in a saucepan over medium-heat. Make sure to stir until sugar dissolves. After it dissolves remove from heat and let cool to room temperature. Place salmon in a resealable bag with mixture and refrigerate for 4 hours. Save some of the mixture for later. My recommendation is to do the morning of and leave in the fridge – then when you get home you have beautifully marinated fish.
2. I used a George Foreman grill, but you can also use a cast iron grill pan over medium-low heat. Take salmon out of mixture and place on plate, wait till fish comes to room temperature. While it does that you can take the mixture that you set aside before and bring to a boil over medium-high heat; continue to cook and stir until reduced by half, took me about 12 minutes. Place salmon onto grill for 4 minutes and brush boiled mixture as you cook. Turn fish over and cook for another 4 minutes, while continuing to brush with the boiling mixture. Transfer to serving plates and drizzle with leftover marinade and garnish with scallions and toasted sesame seeds.