You can make this teriyaki salmon with stuff you already have in your fridge (assuming you have salmon in your fridge). It’s great for an easy spur-of-the-moment evening bbq.
Mark Bittman, in his Kitchen Express book, uses this recipe on chicken skewers. I think it goes great with salmon.
Combine two tablespoons each of sake and sugar, and four tablespoons of soy sauce and mirin in a bowl. Mirin is Japanese cooking wine. If you don’t have mirin, you can use honey thinned with a little water, which Mr. Bittman’s genius idea. Whisk this all together with some freshly grated ginger. Pour half of it in a pan, lay the salmon on top of it, and let it marinate for as long as you can wait. (an hour?)
On a medium-heat grill, put the salmon skin side down and cook until it starts to flake, but is still moist. (This is how we cook all of our fish now, after our friend Jon showed us this brilliant technique.) Biscuit on a stick goes quite nicely with this outdoor meal.
- Glazed salmon with cucumber sesame salad recipe (telegraph.co.uk)