Teriyaki Salmon

This is the Alaskan salmon season and we had salmon for dinner. One of the best!

Here is some detailed recipe to remember.

1 lb of Wild Sockeye salmon  filet

First marinade in Teriyaki sauce  - I only use SAN-J brand - put filet on the plate/bowl and cover with the teriyaki sauce : pour directly over the fish  so it goes all over and bits spill around. Add a fresh (or powder) ginger - a sliver grated on top of the fish, so it is sprinkled over the top, and then put the teriyaki from around the fish over this ginger, so ginger is moist with the sauce as well.  Keep the marinade on the fish for about 20-30 min... 

Now, heat-up the oven to about 400F before turning on the broiler options.

When the oven is heating place the fish on the broiling pan - cover the pan with the aluminium foil and cut through few of the broiling holes (this foil is mainly for Tom, as he needs to clean it :-)) Put some oil on top of the aluminium foil before placing the fish there. Pour some sauce left over in the marinading dish over the fish. Set the broil on high and put the pan with the fish under the broiler, on the rack which is closest to the broiling flame..

Now it is hard to say how long to cook. Today I set the timer for 3 minutes, checked at the 3min beep and pour more of the left-over marinade, all of it, all over the fish to make sure the fish is covered and not drying... then broil fish for another 3 min on high, after 3min check - the top sauce will be a little burned and black... take the pan out of the oven and cut the filet in the middle to check if it is done... Today it was a bit too raw, so I cut into two parts and put back into the oven for another minute on low broiler setting, It was not fully done after this last minute, but I took the pan out of the oven  - the broiling pan was hot, so the thickest slice would cook while out of the oven sitting on the broiling pan. 

We ate the thinner parts of the fish first and then the thicker... We have not finished the entire fish, but there is only a small slice left for tomorrow's lunch. The fish was really good!

 For the sides I made roasted fennel and warm kale (with some Asian dressing). Pairing with French rose  wine - Sincerite.