First thing you need to know is that I love teriyaki. I might even like kitty kibbles if they were generously slathered with teriyaki sauce. Not going to happen you realize, but that just tells you how much I love almost anything cooked in, marinated in, baked in, fried in, you name it, teriyaki sauce. And this recipe from the Natasha’s Kitchen web site is no exception. (Great site BTW)

It was just one of those days when I was really hungry for salmon, but I wanted a new way of cooking the fish. Plus, I didn’t want to do too much thinking about the preparation. That’s when I thought about going on-line and finding someone else’s perfect recipe for a new way to prepare one of my favorite foods. The minute I read Natasha’s recipe I knew I had found a new friend. I did change a couple of the proportions, but that’s just because of personal preferences.

So if you too are a salmon and teriyaki lover, give this recipe a try. It will brighten your day, tantalize your taste buds, and eventually lead to world peace. OK, I’m exaggerating about the world peace part, but it sure brought Mr. C. and me peace and contentment the other evening. After all, world peace has to start somewhere. So it might as well start with us and a hunk of salmon!

• 3 T. soy sauce
• 3 T. teriyaki sauce
• 2 T. hoisin sauce
• 1 T. white vinegar
• 1 T. sesame oil
• ¼ c. brown sugar
• 2 garlic cloves, minced
• 2 tsp. finely minced fresh ginger
• 1½ lb. salmon fillet, cut into 3-inch strips
• toasted sesame seeds, opt.
• green onions, finely minced, opt.

Whisk the soy sauce, teriyaki sauce, hoisin sauce, vinegar, sesame oil, and brown sugar together in a flat container large enough for the fillets to marinate in a single layer. Make sure the brown sugar fully dissolves.

Place the salmon slices skin side up on top of the marinade. Cover with plastic wrap and let marinate for 20-30 minutes at room temperature.

Transfer the fillets, skin side down, to a large rimmed baking sheet lined with aluminum foil and lightly greased. Keep the marinade.

Bake the fish in a pre-heated 400 degree oven for 13-16 minutes or until the salmon is flaky and just cooked through. Do not overcook.  

Meanwhile, pour the marinade into a small pan; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened. Remove from heat.   

To serve the salmon, brush with the boiled marinade and sprinkle with sesame seeds and chopped green onions. The remaining sauce is great lightly drizzled over steamed rice.