Teriyaki Salmon

From inthekitchenwithkath.com

(Adapted from a recipe in Ray’s Boathouse: Seafood Secrets of the Pacific Northwest)

This is delicious grilled as it is in the original recipe. However, if you don’t have a grill, or the weather is bad, it is equally good roasted as I did for this recipe. This roasting method is adapted from Christina Orchard’s recipe in Christina’s Cookbook.)

Serves 4

Marinade:

1 cup soy sauce (use wheat-free soy or tamari sauce for gluten-free)

½ cup dry sherry

¼ cup toasted sesame oil

3 tablespoons peeled and chopped fresh ginger

2 green onions, chopped

¼ cup light brown sugar (I usually substitute honey for the brown sugar.)

4 (6-ounces each) salmon fillets, skin on

1. Mix the marinade ingredients at least 24 hours before you plan to use it. Refrigerate.

2. If desired, remove the pin bones from the salmon fillets with tweezers or pliers.

3. Put the salmon fillets in a glass baking dish and pour the marinade over them.

4. Turn the fillets so they’re skin-side up. Cover, refrigerate and marinate for 4 – 24 hours. (The longer they marinate, the stronger the teriyaki flavor will be. I marinated mine for about 8 hours.)

5. Preheat the oven to 400˚.

6. Line a rimmed baking sheet with foil and place the salmon, skin-side down, on the foil.

7. Roast for 8 – 10 minutes, until firm to the touch.