22 February, 2017
Spicy Teriyaki Salmon
As you may have noticed, I’ve developed a recent interest in marinades. They’re a neat way to flavor your meat of choice while often adding an element of moisture and tenderness you otherwise wouldn’t get. Salmon is especially awesome to marinate, since it’s already an exceptionally flavorful canvas (kind of like a good steak).
Another neat thing about salmon, likening it to steak again, is that you can cook it anywhere from rare to well. The less cooked any meat is, of course, the more “risky” it is to eat, but that’s generally a risk I’m happy to take (especially since it’s a pretty negligible one).
For this recipe, you’re going to need stuff you probably already have in your kitchen and some cuts of salmon (which, unless you’re me, you probably don’t have just sitting in your freezer). Ready to cook? Let’s look!
2 skinless salmon fillets
1/2 cup soy sauce
2 tsp crushed red pepper
2 tsp brown mustard
1 tbsp garlic powder
1/3 cup canola oil
1/3 cup brown sugar
Mix all of the ingredients that aren’t salmon together in a bowl. Place the fillets in a large Ziploc bag, and pour in the marinade. Seal the bag up tight and let it sit in the fridge for 2-4 hours.
When you’re ready to cook the fish, get a large skillet out, pour in the marinade, and bring it up to medium heat. Once the marinade starts bubbling and congealing a bit, add the fish to the pan. Cook it for 4 minutes on one side, then flip it and cook it for 2-4 minutes on the other side (2 if it’s a thin piece, 3 or 4 if it’s a thicker piece in the center and you want it more well-done). While the fish is cooking, spoon the marinade over the meat. Serve with another spoonful of marinade on top, and serve on top of rice, quinoa, or another grain of your choice.
I forgot to make the grains…