Five Spice Teriyaki Salmon. A slight twist on teriyaki salmon with the flavourful addition of Chinese five spice powder to the sauce.
We normally eat our fish quite simply prepared at our house. Baked, pan fried or light poached with a squeeze of lemon is usually enough for me but sometimes a change of pace is in order and this great baked salmon teriyaki is one of the ways we really enjoy pumping up the flavour of that beautiful fish. Chinese five spice powder gives this recipe a little extra exotic flavour which goes extremely well with the teriyaki flavours and the robust taste of the fresh salmon.
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- Four 6 ounce salmon fillet portions about 1 1/2 inches thick
- 1/2 cup soy sauce preferably reduced salt soya sauce
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 tsp five spice powder or cinnamon
- 2 tsp sesame oil
- 4 tbsp rice wine vinegar or apple cider vinegar
- 1 ounce piece fresh ginger very finely grated (freezing ginger makes it easier to grate)
- 1/2 tsp freshly ground black pepper
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1/4 cup water
Mix together the soy sauce, honey, brown sugar, five spice powder, rice wine vinegar, ginger and black pepper.
Place the salmon fillets in a Ziploc bag with the marinade and let rest in the fridge for about an hour.
In a small saucepan lightly saute together the minced garlic and olive oil.
Drain the marinade from the fish and add to the garlic and oil. Add the 1/4 cup water and simmer until the sauce thickens to a glaze-like consistency.
Preheat oven to 425 degrees F. Place the marinated salmon fillets on a parchment lined baking sheet and bake for about 15 minutes.
At his point begin brushing the marinade on the salmon and returning it to the oven for a couple of minutes between coatings. I normally glaze it about 3 times. You can always add more of the sauce to the fish when serving.
Very good served with jasmine rice.
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