**Chef Larry Edwards is the author of two new cookbooks being released in 2017: Style & Spice (Southwest cuisine) and The American Table (classic dishes from America’s past). He is also the author of the international bestselling cookbook Edwardian Cooking: 80 Dishes Inspired by Downton Abbey’s Elegant Meals** When it comes to seafood, the king of the ocean is salmon. It is the number one ordered seafood dish in restaurants all over the world. It is one of the most versatile of fish and when prepared properly is nothing short of an absolute joy to eat. Though most ethnic kitchens have their favorite ways to prepare salmon, perhaps one of the tastiest is actually one of the simplest: Teriyaki Salmon!
As opposed to popular belief, you do not need a grill to prepare Teriyaki Salmon. A simple pan (preferably cast-iron) will be just fine. For the ultimate in taste, you do want a homemade teriyaki sauce. The one we prefer to use is quite simple and was created just for salmon (we use different ones for different dishes).
As for the salmon, we like to use individual portions of salmon fillets. Moat eateries will use a salmon steak. This is fine but it makes the presentation less flattering. A salmon fillet just looks regal and when it glistens with the fresh teriyaki sauce, it is a treat for both the eyes and the mouth. When it comes to cooking salmon, we always prefer to do the bulk of the cooking skin-side down. The skin may char but this is no problem as you will be removing the skin (the meat will be fine).
As for the controversy of wild salmon (from the ocean) or farm-raised, we prefer wild. Farm-raised salmon isn’t as flavorful and it is injected with coloring. Wild salmon does cost more but when you consider this is something you’re putting into your body, the few extra dollars make it worth the price.
SALMON TERIYAKI (served 4): Ingredients needed to make Salmon Teriyaki: 4 individual salmon fillets, skin on Salt & pepper to taste 1 Tbs. vegetable oil 3 Tbs. hoisin sauce 2 Tbs. honey 1 Tbs. soy sauce 1 tsp. toasted sesame oil
1) Wipe the salmon of any excess moisture. 2) Season the salmon with salt and pepper. 3) In a large skillet, heat the oil over medium heat. Add the salmon, skin-side down, and cook 7 minutes (depending on the thickness of the salmon fillets). 4) Pre-heat your broiler. 5) In a small bowl, whisk the hoisin sauce, honey, soy sauce and toasted sesame oil. 6) Turn the salmon over and remove the skin. Discard the skin. 7) Turn the salmon over again and brush with some of the teriyaki sauce. Cook the salmon a few minutes. 8) Spoon the remaining teriyaki sauce over the salmon and place under the broiler for a few minutes. 9) Remove the salmon from the broiler, place on dishes and serve.