Marinade:
- 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
Directions
- 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.
