By Kath Dedon
For many years Teriyaki Salmon was one of my favorite entrées at Ray’s Boathouse in Seattle. Today, under the leadership of Executive Wayne Johnson, the restaurant is still fantastic but I don’t believe they currently offer Teriyaki Salmon.
I’m glad that the recipe can still be found in Ken Gouldthorpe’s 2003 book, Ray’s Boathouse: Seafood Secrets of the Pacific Northwest. The recipes are from the Charles Ramseyer era; he was the Executive Chef at Ray’s for 15 years, from 1991 to 2006.
This Teriyaki Salmon is very easy, but it requires some advanced planning. The marinade is made at least 24 hours before it’s used. This, I believe, is the key to the recipe. The flavors mingle and the sum becomes more than the parts.
The cookbook uses wild coho salmon fillets, but you can use any type of salmon. In fact, the cookbook suggests that it is excellent with other varieties of fish, as well as with chicken and meat.
We were lucky to have some wild sockeye salmon in our freezer that our friends had caught in Alaska. (You know who you are. Thank you! ) I defrosted it and marinated it to make this fantastic Teriyaki Salmon.
(Adapted from a recipe in Ray’s Boathouse: Seafood Secrets of the Pacific Northwest)
This is delicious grilled as it is in the original recipe. However, if you don’t have a grill, or the weather is bad, it is equally good roasted as I did for this recipe. This roasting method is adapted from Christina Orchard’s recipe in Christina’s Cookbook.)
1 cup soy sauce (use wheat-free soy or tamari sauce for gluten-free)
½ cup dry sherry
¼ cup toasted sesame oil
3 tablespoons peeled and chopped fresh ginger
2 green onions, chopped
¼ cup light brown sugar
4 (6-ounces each) salmon fillets, skin on
1. Mix the marinade ingredients at least 24 hours before you plan to use it. Refrigerate.
2. Remove the pin bones from the salmon fillets with tweezers or pliers, if desired.
3. Put the salmon fillets in a glass baking dish and pour the marinade over them.
I cut the defrosted 15-ounce fillet into two 6-ounce and one 3-ounce fillets.
4. Turn the fillets so they’re skin-side up. Cover, refrigerate and marinate for 4 – 24 hours. (The longer they marinate, the stronger the teriyaki flavor will be. I marinated mine for about 8 hours.)
5. Preheat the oven to 400˚.
6. Line a rimmed baking sheet with foil and place the salmon, skin-side down, on the foil.
7. Roast for 8 – 10 minutes, until firm to the touch.