Salmon marinade using teriyaki sauce???

Question

I am looking for a tasty new marinade for salmon using teriyaki sauce. (Other ingredients as well, not just store-bought marinade).

Answer 1

Teriyaki Marinade

Ingredients
4-1/2 cups peanut oil
2-1/4 cups soy sauce
2-1/4 cups sherry
1-1/4 cups brown sugar
6 Tbsp grated ginger
1/4 cup orange zest
3 Tbsp minced garlic


Method

Whisk together all ingredients until well combined.

Makes 9 cups.

Answer 2

Mix teriyaki sauce, rice wine vinegar, and butter in a small sauce pan. Bring it up to a low simmer. I start with about 1 cup of teriyaki sauce and a stick of butter, and about 1/4 cup of the vinegar. You will need to balance the flavors to taste, but it will have to simmer before you can do that. Then you can add what other savory herbs that you would like, such as ginger, green onions, onions, garlic, and stuff like that.

Answer 3

Salmon Teriyaki
This is the best salmon recipe! The best part is that it is ridiculously quick to make and no advanced preparation is required.
Sides: Rice and green beans
Wine: Gewürztraminer
Tips: You can use either salmon fillets or salmon steaks. If you are using fillets, make sure to get a center cut (no tails). The instructions in this recipe are for well-done salmon. Don't worry about a trace of translucency in the center when you take it off the heat. After resting 5 minutes, it will be completely opaque since it continues to cook even after it is off the heat. I prefer my salmon on the rare side, so I often cook it until it flakes on the surface, but not all the way to the center, and is quite translucent. After resting 5 minutes, the salmon flakes, but retains its translucency and silkiness.

Serves 6

Ingredients Directions
3 Tbsp oil
3/4 cup duck sauce
3/4 cup teriyaki sauce
2x9x13 pyrex dish Preheat the oven to 425F, or grill to high, or oven to broil (depending on your cooking method).

Mix oil, duck sauce, and teriyaki sauce with a fork in the pyrex dish.

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2.5 Lbs atlantic salmon filets
cut into 6 pieces
(or 6 salmon steaks)
1/2 tsp salt
1/4 tsp pepper
Sprinkle salmon with salt and pepper. Put fillets into the pyrex dish and coat with the sauce on both sides.
Baking method:
Before cooking turn fillets onto their skin. Bake in the pyrex dish with the sauce for 10 minutes per inch of thickness or until you can separate flakes with a fork, but a trace of translucency remains in the center.
Grilling method:
Grill salmon for 8-10 minutes per inch of thickness turning half way through cooking time. Baste salmon with sauce several times during grilling. Salmon is done when you can separate the flakes with a fork, but a trace of translucency remains in the center.
Broiling method:
(this one is my favorite :)
Preheat oven to broil. Wrap a broiler pan with aluminum foil or use a disposable broiler pan. Put fillets into a broiler pan leaving marinade in a pyrex dish.
Broil fillets for 2 minutes.
Check to see if thin parts browned. If they did, cover them with small pieces of aluminum foil and broil for 2 more minutes until the rest of salmon is browned. Turn the heat down to 425F. Open the oven door for 15-20 seconds for the oven to cool down some. Pour the reserved marinade over salmon and finish in the oven for 4 minutes per inch of thickness. Salmon is done when you can separate the flakes with a fork, but a trace of translucency remains in the center.

Answer 4

Easy, but good teriyaki sauce:

Equal parts of ketchup, soy sauce (you can cut the soy sauce with water to make it less salty), and orange juice (any sweet fruit juice will do)
Ginger to taste.
Garlic to taste.