Bon Voyage Salmon Special
This recipe was one of the first that I posted to my blog because it is a true family favorite. I make it frequently and just made it again for my youngest daughter’s “bon voyage” dinner. It was her last night home before heading off to Junior year at JMU. She requested it, of course.
Read below for my original post and updated recipe:
My children will try anything once. Sometimes it takes some cajoling and when they were very young and we wanted to set expectations, we had to send at least one child to his room without eating until he was ready to come back and eat what I had made for dinner. Kai did not last long in his room before he returned to the table with a smile and eager to eat what was in front of him.
All their young lives, I made one thing for dinner and everyone was expected to eat it. Now I do things differently but I have a lot more time on my hands compared to the years I had 3 toddlers within 5 years of age.
I am not the type to insist everyone clean their plate. It makes me happy if they do but I never insist, especially, if I agree that the food on my plate is not all that great. If I don’t like the way it looks or smells, I cannot possibly force them to eat it.
The first time I made this teriyaki salmon, it was a huge hit with the entire family and is now the favorite and most often asked for dinner. When my kids think of home I think a plate of teriyaki salmon may be the first picture that pops into their minds. It’s really that good!
I make my own teriyaki sauce for this dish and it may turn you off at first because teriyaki sauce is readily available. I think this sauce beats anything you find on the shelf. Give it a try and baste the salmon with your homemade sauce and it will become your family favorite too! I prefer to use Yamasa Soy Sauce over the brand most commonly seen in restaurants and stores. I believe it has a more balanced flavor although it is more difficult to find.
The key to this recipe is very fresh salmon. I find the fish at the grocery stores that cater to the Asian population tends to have a greater variety and be more fresh than what I find at the American chain groceries.
Bear in mind that at Asian markets the fillets usually come with the skin on which is edible but just be sure it has been scaled. The skin can be eaten, and many find it a bonus but its not for everybody. Don’t let it go to waste though, I bet your dog will love it!
Give this recipe a try or share the post with a friend.
Items you will need:
Best Teriyaki Salmon: Revised
- August 16, 2022
- 30 min
- Print this
- 11/2-2 lb Salmon filet
- 1/4 c brown sugar
- 2 T miso
- 2 T water
- 2 T soy sauce
- Step 1
- Slice salmon into 5-6 pieces arrange in line onto oiled and foil covered jelly roll pan or broiling pan
- Step 2
- In small bowl combine miso, brown sugar with water use whisk to dissolve miso thoroughly then add soy sauce and set aside
- Step 3
- Turn oven to broil on high
- Step 4
- Use basting brush to cover salmon pieces with some sauce then set under broiler
- Step 5
- Broil about 3 minutes until coating looks dry then remove and coat again with sauce. You may need to adjust your tray so that the fish broils evenly
- Step 6
- Broil another 2-3 minutes and add more sauce
- Step 7
- Broil another 2-3 minutes and when sauce is dark caramel and bubbly and fish looks opaque remove from oven and serve