Teriyaki salmon

I love food, I love food blogs, I love food photography!  After photography, food is probably the second thing I love and google the most.  It might sound weird, but I love to look at what other people are eating and cooking.  I like to try new foods and new restaurants.  I don’t think I’m an awesome chef or anything, but I love to cook and I love to share food.  I’ve taken a couple of cooking classes a loooong time ago, and I almost went into culinary arts in college but my advisor said I should get into teaching or hotel management instead.  Why did I listen to her?  blah. Anyway, here’s a recipe for my favorite way to eat (cooked) salmon.  It’s a mishmash of two recipes actually.  When I worked at Roys, one of my favorite dishes was the hibachi grilled salmon with a ponzu sauce.  Luckily they gave recipe cards for that.  And when I lived in Japan, my friend Satomi taught me a recipe for salmon that she loved.  So this is a mix of both recipes combined.
Ingredients:  salmon steaks, garlic, shoyu, brown sugar, lemon juice and mirin.  I forgot to take a pic of the mirin)

Make a basic teriyaki sauce.  The one that I learned was equal amounts of shoyu and sugar and a teaspoon of mirin, simmered until the sugar melts and it reduces a little.  (I did about 1/4 cup each of sugar and shoyu for 2 salmon steaks.) Then I added about a tbsp. of lemon juice, a spoonful of garlic, and marinated the steaks about 4 hours.  (taste the marinade first to make sure it’s sweet/salty enough).
After marinating, top with sliced onions and drizzle with Japanese Kewpie mayonnaise.  Now you can either wrap each fish with parchment paper and foil (which is what i normally do), grill it (before putting on the mayo), or bake it in the oven.  I baked it this time because I was out of parchment paper.



Bake about 20 minutes or so at 375 degrees depending on how done you want the salmon.