Salmon teriaki

I'm thinking of using this teriyaki sauce: https://food52.com/recipes..., to make a broiled salmon teriyaki (it's still pretty hot here and broiling is nice and quick - not to mention yummy - so I won't need the oven on for long). A lot of recipes call for marinating the salmon in the teriyaki first, but I am concerned that the high sugar content will cause it to burn if I have it on there from the beginning. Should I marinate first, or just glaze in the last few minutes of cooking? Thoughts?

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Kristen W.
Kristen W. September 15, 2015

Please pretend I spelled teriyaki correctly!

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702551
702551 September 15, 2015

The recipe author actually touches on this in her notes: "It's fantastic when barbecuing -- just make sure to brush it on when your meat is almost done so it doesn't char too much. "

I suggest a late application on the salmon as well.

This is the same basic concept about applying sweetish glazes to barbecue. You do it at the end.

Good luck.

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Susan W
Susan W September 15, 2015

Kristen, this is my go to teriyaki glaze when I crave a simple chicken rice bowl or as a quick glaze for salmon. It's really good. I think it's the addition of sake that elevates it from a typical bottled sauce. In both cases, I use it at the end of cooking and not as a marinade. I like to put it on when the meat has just a minute or two left so it barely gets a char on the edges and then add a little more when it comes off the grill or oven or at the table.

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Kristen W.
Kristen W. September 15, 2015

That's right, I did read that and forgot about it when I came back to the recipe! I've never happened to have made a teriyaki dish before so I looked up a bunch of recipes and they all included marinating the meat in the teriyaki sauce so I started to wonder if I'd be sacrificing flavor if I didn't do it. But what you say makes sense - thanks.

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Cav
Cav September 15, 2015

In general marinades take so long to actually do more than coat the surface that I've found I get the same effect by treating them as a glaze or a sauce. There's no loss of flavour and many dishes suddenly become speedy and accessible.

amysarah
amysarah September 15, 2015

For broiling/grilling, brushing the sauce on at the end is best. But if you want to marinate as well - and are willing to turn on the oven - you could try slow roasting the marinated salmon at a low temp (250 or so,) good for keeping it moist in any case, for maybe 10-15 minutes, until just barely cooked. At that point/temp the sugar probably won't have burned. Then finish it under the broiler for a minute or two, just to brown the glaze on top. (This diverges from standard teriyaki, but might be worth a try.)

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HalfPint
HalfPint September 15, 2015

Yes, the teriyaki will burn by the time the salmon is cooked. I would grill the salmon first, then brush on the teriyaki, grill or broil until it starts to bubble.

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Kristen W.
Kristen W. September 15, 2015

Yes, this was my initial instinct. However, because soy-based marinades do penetrate more than other marinades b/c of the sodium, I was wondering if the dish would be missing something if I didn't marinate. However a consensus is a consensus, and it's not worth burning the dish! Thanks, all! Btw, made the teriyaki sauce this morning and it tastes great! Going to add that one to my repertoire for sure.

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HalfPint
HalfPint September 15, 2015

@Kristen W., you could season the salmon with salt or soy sauce, grill, and then brush on the teriyaki sauce.

Kristen W.
Kristen W. September 15, 2015

Forgot to mention: that's an interesting idea, any sarah, but even though it's raining it's still hot outside so I may wait to try that another day. Thanks for the idea.

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Kristen W.
Kristen W. September 15, 2015

"amysarah ", not "any sarah"!! Grrrr, autocorrect!

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Kristen W.
Kristen W. September 15, 2015

So just to report back, I made the dish tonight for my mom's birthday dinner and it was a great success! I didn't pre-season or marinate, just glazed the salmon with the sauce near the end, and the flavor from that was plenty intense on its own. Happy to have a new easy and tasty dish in my repertoire!

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