broiled salmon teriyaki?
So in the past few years I've tried to stick only to sustainable seafood. I've always loved salmon raw (in sushi and ceviche) and smoked but I've never been that into it cooked. But since I can't find a source of sushi grade wild alaska salmon in my East Coast city, I've decided to experiment with cooked salmon steaks and, since I love teriyaki, salmon teriyaki is my next project.
Does anyone have any tips? I know how to make a good teriyaki sauce, so that's no problem. My plan is to marinate the steak in the teriyaki sauce and then broil it in the oven. Does anyone have a sense of how long it should be marinated? What about how long it should be broiled? Usually when I cook fish, I dredge and pan-fry it, so broiling it is new to me. Any help would be welcome.
I wouldn't marinate any longer than 1 hour; otherwise, you run the risk of changing the texture of your salmon.
As to how long to broil, it will depend on the thickness of your steaks.
But be aware that broiling can be a very harsh and unforgiving method of cooking (esp. for fish), try the following. Preheat your oven to about 325F on the "bake" setting. Then put your salmon steak in and switch on the "broiler" setting and leave the temp at 325F. Leave it in there for about 10 minutes or so, but again this will depend on the thickness of your salmon. When it turns opaque it's done (i.e. medium to medium rare)
(Also, might consider skipping the marinading process and just apply the sauce on the salmon after it's cooked).
If your sauce has a lot of sugar in it, don't use it as a marinade lest it burn under the broiler and ruin the fish.
I make a simple marinade from soy sauce, ginger, garlic, and red pepper flakes - I guess it's not really a marinade, since it doesn't have any acids in it, I suppose it's really a brine. Anyway, let the salmon sit for about an hour, then while the filet is broiling, add some sweetness to it (sugar, honey, mirin, whatever) and bring it to a simmer. When the fish is almost done (10 minutes per inch of thickness), brush on the sauce (which will now constitute a glaze) for the last minute or so.
The marinade needs mirin (get the best quality you can find), soy, maybe some sake if you have it, and sesame oil--basically James Peterson's recipe from his book "Cooking." (Proportions, 6tbs soy and 9 tbs mirin, 1/2 tsp sesame oil for 4 servings...you can adjust.) What he recommends is to fry the salmon filet at high first--use some oil, obviously, for maybe 3 minutes or so per side, and after wiping the skillet, boil down the "marinade" till its sticky and put the salmon in it, flipping it,so it absorbs the sauce. This avoids the problem with broiling--and burning because of the sugar content. Works well...
re: penthouse pup
Teriyaki is usually a two-stage process, using sauce and a glaze. First make a teriyaki sauce made of 1 cup each mirin, soy sauce, and chicken stock, having burned off the alcohol in the mirin first. Cool to room temp. Then combine 1/4 cup of the teriyaki sauce with 1 tablespoon sugar in a saucepan, bring almost to a boil over moderate heat , then reduce heat to low. Stir in a combined mixture of 2 tablespoons cornstarch and 1 tablespoon cold water; cook, stirring constantly, until thickened to a clear, syrupy glaze. Pour into a dish and set aside.
Dip the meat or fish into the teriyaki sauce (do not marinate), and broil. As for timing, broil for however long you'd normally broil salmon - not long, I think. Once cooked remove to a serving plate and spoon a little of the teriyaki glaze over each serving.