Fish is something I don’t cook often. I don’t really know how to buy good fish or where to buy it. I don’t know what to look for or even really how to cook it. I enjoy fish (I don’t love it, unless it’s sushi), but I do really like salmon. It wasn’t until Scott and I had been married for several years that I came across this easy looking Teriyaki Glazed Salmon recipe and first cooked fish. But really, we have fish so rarely that the girls don’t know what to do with it when they’re served it somewhere other than home. Oops!!
Last month, though, when I was doing the Sugar Reset, I started to get bored with all of the protein options. I bought myself a salmon fillet to cook with the thought that I would offer everyone a taste (required) without the expectation that anyone would want more. Obviously I cooked them something separate that night.
I was shocked when Evie ended up eating half of my salmon fillet. I couldn’t flake pieces off fast enough to satisfy her demands! Elle begrudgingly took one bite and didn’t want any more, but she did mention she didn’t hate it. Ha! After this “success,” I decided to start adding in salmon to our rotation at least every once in a while (rather than never). I was more than happy to revisit one of our old favorites!
Teriyaki Glazed Salmon
This is my favorite way to cook salmon in the kitchen (rather than the grill)…likely because it’s the only way I’ve cooked it and it’s so fast. This is slightly adapted from Better Crocker Low-Fat, Low Cholesterol Cooking. I reduced the amount of brown sugar by half and I don’t usually remove the skin, but the rest is the same).
Serves 2 hungry people or 4 moderately hungry people
Prep Time: 70 minutes (includes marinading) | Cook Time: 10 minutes tops
- Salmon Fillet (1 Pound)
- 1/4 cup soy sauce
- 1/3 cup dry white wine
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- Remove the skin from the salmon and cut the fillet into four equal parts (I’ve used smaller fillets and kept them whole with success. I do not remove the skin).
- Mix together the soy sauce, wine, brown sugar, and ginger in a shallow bowl.
- Add the salmon to the bowl and marinade in the refrigerator for an hour.
- When ready to cook the salmon, set the oven to the broiler setting.
- Spray the broiler pan with cooking spray.
- Place the fish on the broiler pan and brush with marinade.
- Cook about 4 inches from the heat for 5-6 minutes or until the salmon easily flakes with a fork and is opaque throughout.
What is your favorite way to cook salmon? I think the sweetness of this recipe is more enticing to the littles than the savory versions, but I’m ready to try more!
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