There’s no kitchen win as satisfying as finding the perfect blend in a homemade marinade. It’s like finally finding the right puzzle piece on a thousand-piece jigsaw.
We planned on cooking some fresh salmon filets for dinner tonight, and it’s always a struggle for me to find a new way to season salmon. I planned on using a bag of stir fry vegetables as our side for the meal, which set a light bulb off: teriyaki.
I knew the base of teriyaki was soy, and in most recipes I’ve heard, honey, which were the only two ingredients in my recipe that I ironically didn’t have home at the time. I did a little more research, and while there are a million different ways you can make a teriyaki glaze, I took the ingredients that stood out to me and played around with my own version, which received the highest accolade my boyfriend can give, once he had a taste.
- 1 cup Soy Sauce – I’m a fan of low sodium, it tastes just as great
- 1 tbsp. Garlic Salt/Powder – quicker flavor than using chopped cloves
- 1 tbsp. Honey
- 1 tbsp. Corn Starch
- 2 tsp. Ginger, ground
- 2 tsp. Seasoned Salt
- Sprinkle Crushed Red Pepper in, to taste
- Sprinkle Black Pepper in, to taste
- Season the top of your dish with Seasame Seeds
I provided the ingredients in my (subjective) order of importance/quantity used because practically speaking, not everyone always has all of these ingredients at home. If you want to make a version with what you have at home you can make that call with a better understanding of what might shape the flavor more.
- Grab a medium mixing bowl and a whisk (or spoon). You may only have a cup or so of liquid but you’ll want room to whisk.
- Add the soy sauce, then whisk in the honey until blended.
- Add the garlic salt, seasoned salt, and ginger, whisk.
If you do not cook with seasoned salt a lot, or are not a huge fan of the taste, perhaps start by adding a smaller amount to taste, or omitting if you find that is your preference.
- Whisk in the corn starch.
Be very cautious about adding any additional corn starch, even if you think it needs to be thicker. After 1 tbsp you begin to taste its powdery qualities. The corn starch is there solely as a thickening agent for consistency, not for taste. I made the mistake of over-adding at first – it’s not great.
- Add in crushed red peppers for some spice, and some black pepper to taste. My variety had just a dash or two of black pepper and a more generous few dashes of red pepper.
- Once all ingredients have been added be sure to whisk the mixture well.
The glaze is done! Add your glaze to a dish that the main course can sit in to marinade for a few hours, cover the top of the dish in the glaze with a basting brush or spoon.
Teriyaki Salmon Meal Idea
Tonight’s dinner was teriyaki-filled with both salmon and veggies glazed with my new concoction.
Suggested marinade time: at least 3 hours
* If you work from home this is a great meal to prep midday quickly.
* If you go to work in the morning, you can prep the marinade the night before and set in the fridge overnight, then add the salmon/meat of choice to the marinade in the morning, cover with tin foil.
When it’s time to prepare dinner, start by setting the oven to 350 degrees, then get the Homemade Teriyaki Glazed salmon that has been marinading from the fridge.
- Take the basting brush or spoon to re-cover the top with glaze from the dish. Then, move the salmon to a baking sheet to bake the salmon that is not in the glaze and season to preference with seasame seeds.
You don’t want to bake the glaze in the oven – the cornstarch can thicken and burn.
- Hold on to the dish with the remaining glaze – you will use it later.
- When the over is at 350 degrees, bake the salmon for 22 minutes (can vary by oven, keep an eye on it) on the middle rack.
- While the salmon is baking, prepare the vegetables (frozen or fresh) accordingly. Mine were microwaved frozen veggies that were microwaved in two parts. I glazed them lightly after the first part and then covered a bit heavier once they were fully done cooking.
- Take the fully-cooked salmon out of the oven and serve with the vegetables.
If you are craving even more flavor, lightly re-brush the salmon with glaze after cooking.
Dinner is served!
I was told this was the best fish I have cooked so far by my boyfriend, and I cook a lot of fish in a lot of varieties.
Please share your pictures and stories, or even your own spin on my recipe!
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