Citrus teriyaki salmon

Name: Citrus teriyaki salmon
Total time: 900 s
Yield: 4 people
Cuisine: American
Ingredients: 1 thumb-sized nub ginger, thinly sliced; 4 cloves garlic, thinly sliced; 1/4 cup light soy sauce; 3 tbsp maple syrup; 1 tbsp mirin; 1 tbsp toasted sesame oil; 1/2 tsp red pepper flakes; 4 centre-cut salmon fillets, deboned and skin-on; 3/4 cup pure orange juice

Robert Gonzal @robert

Vancouver BC

This is Gordon Ramsay's teriyaki salmon recipe, with a few customizations. Most notably, I added orange juice to the sauce to give it a very slight citrusy tang. It's by no means in-your-face with orange flavour, but it's there lingering in the background and I found it very pleasant. I also added pepper flakes, for a little bit of heat. And sesame oil, for toastiness. And finally, I didn't bother marinating the skin-side of the fish because I peeled it off before serving. It may just be personal preference, but I don't find flabby fish skin very appetizing, even when glazed with an otherwise delicious teriyaki sauce.

Robert Gonzal @robert

Saved

Ingredients

15 minutes

4 people

1thumb-sized nub ginger, thinly sliced
4 clovesgarlic, thinly sliced
1/4 cuplight soy sauce
3 tbspmaple syrup
1 tbspmirin
1 tbsptoasted sesame oil
1/2 tspred pepper flakes
4centre-cut salmon fillets, deboned and skin-on
3/4 cuppure orange juice

Saved

Steps

15 minutes

1

In a bowl, add the ginger, garlic, soy, maple syrup, mirin, sesame oil, and pepper flakes. Add a splash of olive oil and several grinds of black pepper and stir well to combine. Pour the marinade into a deep dish that's just big enough to hold the fish in a single layer. Season the salmon fillets with salt and lay them flesh-side down in the marinade. Cover and refrigerate for 30 min to 2 hrs.
2

Add a splash of veg oil to a large pan on medium heat. Lay the salmon fillets into the pan, skin-side down, and fry for about 2 minutes. Pour the marinade in around the salmon, and continue frying another 2 to 3 minutes, depending on thickness. Carefully flip the fillets over and fry them another 4 to 5 minutes until done, basting them frequentlywith sauce. Remove the fillets to a plate, skin-side up.
3

Add the orange juice to the pan and bring the sauce to a simmer. Watch it like a hawk, because it'll go from watery to rich and caramel-like to burnt sugar in a heartbeat. You want to take it off the heat just as it thickens up and comes together, with the consistency of syrup. Carefully peel the skins off the fillets and flip them over onto their pretty side. Glaze them with the sauce, picking out the ginger and garlic pieces if you want to. Serve immediately with plenty of fluffy steamed rice.