Karl’s Lemon Teriyaki Broiled Salmon

I had made some Sichuan cold noodle salad for one of wife Jan’s potlucks. we had some leftover so I thought I would make something to go with it to make a dinner. Broiled salmon came to mind. I have found that my marmalades make a very good glaze for salmon. This time, I decided that I would mix in some soy sauce to make it a lemony teriyaki glaze.

Karl’s Lemon Teriyaki Broiled Salmon

Note: One of the inspirations for this dish was that I had made some lemon ginger marmalade to give away this Christmas. When I went to write up this recipe I found that I had not posted the marmalade recipe so I could link to it.

Karl’s Honey Lemon and Tarragon Broiled Salmon

Ingredients

2 lb. salmon filet
pinch Kosher salt

2 Tbs. Karl’s Micro Lemon Ginger Marmalade
2 Tbs. light soy sauce
1 Tbs. dark soy sauce
1 Tbs. fresh ginger, grated

1 tsp. corn starch mixed with 1 Tbs. soy sauce

Directions

1. Pre-heat the broiler and set the rack to the top level—2 inches from the heat.

2. Lay the filet—skin side down—on a Pam-ed small lipped baking tray.

Tip: While ecologically suspect, a sheet of aluminum foil makes cleanup much easier.

3. Sprinkle the salt over the filet.

4. Mix the lemon marmalade, soy sauces, and ginger in a small microwaveable bowl.

Note: While most teriyaki sauces add sugar, there is enough sugar in the marmalade that it is not necessary to add more.

5. Microwave the sauce for 30-45 seconds and stir in some of the cornstarch slurry.

Tip: The heat of the microwave should allow the cornstarch to thicken the sauce. If it is still too thin, add some more cornstarch and re-microwave the sauce for another 15-20 seconds.

6. Spoon the teriyaki glaze over the fish.

7. Put the tray into the oven and broil until the top is browned and the fish is cooked through, about 10-15 minutes.

Tip: How long it takes to broil a fish fillet depends entirely on how thick it is.

Note: Check the salmon for doneness by inserting a knife point into the thickest part of the fish and twist the blade to separate the flakes. If the meat is still underdone, continue broiling for another 2-3 minutes.

8. Remove the salmon from the oven and let it cool slightly.

9. Serve warm.