Salmon Steak Teriyaki
The wild salmon steaks in this recipe are firmer than farm-raised filets that we usually cook, but just as tasty. A simple teriyaki marinade adds some nice flavor to the steaks, making them very nice in an asian meal. Originally served as part of: Salmon Teriyaki and Leftover Edo Sushi.
- Grilled Salmon Teriyaki (April 22, 2002)
- Lemon Salmon Teriyaki (September 18, 2002)
- Honey Salmon Teriyaki (January 22, 2003)
- Thai-Style Salmon (June 22, 2003)
Ingredients
- 3/4 pound frozen wild sockeye steaks salmon (Trader Joe's) (defrosted in fridge)
- 1/4 cup light soy sauce
- 1 tablespoon fresh ginger (minced)
- 2 tablespoons dry sherry
- 1/2 tablespoon sugar
- 2 cloves garlic (minced)
- 1 teaspoon oil (canola)
- black pepper (freshly ground)
Instructions
We begin by rinsing the salmon steaks and placing them in a resealable plastic bag. There are a lot of little bones in the salmon steaks, but we do not bother to try and remove them here, we'll just be careful.
In a 1-cup glass measuring cup, we combine the soy sauce, ginger, sherry, sugar, and garlic for the marinade. We stir well and pour over the salmon steaks. We seal and refrigerate on a plate for about 30 minutes.
We heat our nonstick pan with the canola oil over medium heat. We remove the salmon from the bag, pat dry with paper towels, and sprinkle freshly ground black pepper on each side. When the pan is hot enough, we add the salmon and cook for about 4 minutes on the first side. We flip over with tongs and cook for another 3-4 minutes. We want the salmon just cooked through.
Ingredients
- ¾ lb frozen wild sockeye salmon steaks (Trader Joe's) (thawed in the fridge)
- ¼ cup light soy sauce
- 1 tbsp fresh ginger (minced)
- 2 tbsp dry sherry
- ½ tbsp sugar
- 2 cloves garlic (minced)
- 1 tsp canola oil
- black pepper (freshly ground)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Grown-up
Rinse the salmon steaks and put them in a resealable bag. (They have small bones; eat carefully.)
Kid job
Stir the soy sauce, ginger, sherry, sugar and garlic in a 1-cup measuring cup.
Grown-up
Pour the marinade over the salmon, seal, and refrigerate on a plate about 30 minutes.
Grown-up
Heat the oil in a nonstick pan over medium heat. Pat the salmon dry and pepper both sides. Cook about 4 minutes, flip with tongs, and cook 3 to 4 minutes more, until just cooked through.