[REC] Teriyaki Marinated Salmon

[Dennis Olson]

I discovered this one by accident one day (experimenting), and it has beome a family favorite.

In a glass baking dish, place about 3/4 C of SWEET teriyaki sauce (Yoshida's is best for this), and about 1/4 C soy sauce.

Add about 1 Tbs of oregano, and 1 tsp of liquid smoke

Stir the mixture thoroughly in the dish.

Add salmon fillets (skinless), cut to about 3" x 3", and about 1/2-1" thick.

Marinade about 1 hour per side.

Heat oven to 350°

COVER the baking dish with foil (do NOT empty the marinade out), and bake for about 12 minutes. Then turn the fish, re-cover and bake another 15-18 minutes.

Fish should be VERY moist and flakey. If they look dry, you baked too long.

Yummy as can be.

 

[Cassie]

Thanks for the recipe, Dennis. I have never marinaded anything but I have heard that you should throw away the marinade before baking. Is that only for things like beef?

And, can I use another kind of fish besides salmon for this recipe? Just wondering if you have ever tried it with other types of fish.

Cass

 

[Dennis Olson]

Never tried it with other fish. Might work well, but the flavor of the meat has to compliment the flavor of the marinade.

And I THINK that they say toss the marinade because it's MARINADE, whereas this is actually a cooking sauce-type thing.

 

[jae]

Thanks Dennis,

I'll be trying this on some of the salmon my DH brought back from Alaska. Sounds great...I love Yoshida sauce!

jae

 

[Melodi]

The reason that many books suggest throwing away a marinade is because older recipies used to suggest useing it for things like basting while cooking. This is a problem because the marinade has had raw meat soaking in it and therefore can give you food posining if it isn't cooked long enough. This is especially true for fish and chicken. However, if you are going to cook the marinade long enough to cook the meat (such as useing a bit poured on to the meat in the begining) or going to cook a sauce made from the marinade (I always simmer mine at least 20 to 30 minutes). They should be safe, like broth in a stew. But never, ever use an uncooked marinade on a bar-ba-que or to apply to cooking meat. If you want the flavor, make a second batch of marinade (smaller of course) and use this meatless one to put on the cooking food.

Hope that helps,
Melodi...

 

[Cassie]

Dennis and Melodi --

Thanks for the clarification about marinade. Yes, it definitely does help!!

Cassie

 

[Wimpy]

Very close to the recipe I use for basting sauce when barbecuing . Close nuf anyway. Ya have to watch what is put into basting sauce because some ingredients such as a lot of sugar will burn and turn the food black, especially if the heat is on high .
So your a cook also Dennis ? Am I surprised ? No . Not at all. I like someone who experiments in their cooking. Tells you something about them. (Good of course) .