Recipe by ~Leslie~
The sweet dark flavour of teriyaki is an ideal match for salmon. This is an easy appetizer, perfect to pick up and enjoy with a glass of sparkling wine. By using a centre cut of salmon your skewers will be equal in size and cook evenly. Let your wooden skewers soak in water for about 20 minutes to prevent flare-ups in the oven. From Food and Drink :)
Top Review by Michigan-fan
I thought this was okay personally. It was not what I have typically experienced as teriyaki, though it still was good. To be honest, if I made it again, it would just be for the family; its not something I would make for guests.
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons rice vinegar
- 1 garlic clove, minced
- 1 salmon fillet, skinless, about 1 lb
- 1 green onion, finely chopped
- toasted sesame seeds (optional)
Directions See How It's Made
- Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
- Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
- Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
- Before serving, sprinkle with green onion and sesame seeds, if using.