Wild Salmon Day, Teriyaki-Style
Today is Alaska’s Wild Salmon Day and I’m celebrating with some delicious salmon delivered straight from Anchorage, Alaska. More than ninety percent of the USA’s wild salmon supply comes from Alaska so if you are enjoying some fresh, wild salmon, there is a great chance it was caught off their shore. That pure, ice-cold water produces a fresh taste that is simply unmatched and delicious.
Salmon is a wonderful source of Omega-3 fatty acids, extremely high in protein and even a good source of potassium. A true super food! In addition, because it is such a sturdy fish, it stands up to delicious marinades, spices and sauces so the recipe possibilities are limitless. Grill, smoke, sear, bake or broil, there is nothing you can’t create with this wonderful fish.
Here is my go-to weeknight meal for Salmon Teriyaki; a delicious soy based sauce on top of quickly seared fresh, wild Salmon.
1 ½ to 2 lbs. fresh, wild Salmon
1 teaspoon ground ginger
1 teaspoon ground white pepper
3 tablespoons toasted sesame oil + 1 tablespoon for the pan
1 teaspoon kosher salt
3 tablespoons canola oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 scallions, cut thin on a bias, white and green parts separated
½ cup soy sauce
¼ cup honey
Cut salmon into 5 to six pieces. Rub with sesame oil and sprinkle ground ginger, pepper and salt into the flesh.
In a large cast iron skillet, heat sesame oil and canola oil on medium. Place salmon pieces flesh side down and cook for 3 to 4 minutes until brown crust develops.
Flip and cook until middle is still slight pink, about 3 more minutes (depending on thickness).
Remove to plate and melt butter in the pan. Add garlic, ginger and scallion whites and cook until soft. Add soy sauce and honey and lower heat to low. Cook until ingredients combine and sauce begins to thicken, 7 to 10 minutes.
Turn off the heat and gently place the salmon, flesh side down into the pan to coat with the sauce. Remove to a serving dish. Sprinkle with sesame seeds and green scallion. Serve with steamed white rice and bok choy.