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salmon teriyaki

Prep Time: 4 Hrs              

Cook Time: 25 Min              

Yields: 4 Servings


3⁄4 cup soy sauce

3⁄4 cup mirin

6 tbsp. sake

1⁄4 cup sugar

6 (4-oz.) skin-on salmon filets

1 scallion, green part only, cut into 2" lengths and thinly sliced lengthwise

2 tsp. toasted sesame seeds




1.  Bring soy sauce, mirin, sake, and sugar to a boil in a 2-qt. saucepan over medium-high heat, stirring until sugar dissolves; remove from heat and let cool to room temperature.


2.  Place salmon in a resealable plastic bag, and pour over soy sauce mixture; seal bag, and refrigerate at least 4 hours.


3.  Build a low fire in a charcoal grill or heat a gas grill to medium-low. (Alternatively, heat a cast-iron grill pan over medium-low heat.) Remove salmon from marinade and set aside on a plate to come to room-temperature.


4.  Meanwhile, pour marinade into a 2-qt. saucepan, and bring to a boil over medium-high heat; cook, stirring occasionally, until reduced by half, about 15 minutes.


5.  Place salmon on grill, and cook, turning once and basting with boiled marinade regularly, until just cooked through, about 9 minutes.


6. Transfer to serving plates, and drizzle with remaining marinade; garnish with scallions and sesame seeds.



Recipe adapted from

sustainable  wild  all-natural

Thunder's Catch
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