Salmon Teriyaki

From: ksduffster

On Dec 18, 2006

I used this as a light alternative to the sticky-sweet bottled marinades. It was very easy to whip up and cooked up a very tasty salmon. I shorted the sake a bit because our grocery sells 6 oz bottles of it, so I just dumped the whole bottle in and used a little extra soy sauce to compensate in quantity. I loved that the marinade wasn't too sweet or too salty. My boyfriend heartily recommended that this be inserted into the rotation, so I will definitely be making it again!

From: TOOLBELT DIVA

On May 16, 2003

Wonderful. Salmon is an all-time favourite in our home and I cook it frequently. SAKE is also a favourite; we have a supply on hand at all times because I cook Japanese recipes frequently. This recipe is perfect for us, since we are only two. I would not hesitate to prepare for a larger group - even a dinner BBQ party. Because of diabetes, I had to substitute the dark brown sugar, however, and used a brown sugar produced by the SPLENDA people; in that way I am able to enjoy the salmon. Just a small change; with no significant effect on the flavour.

From: Caryn Gale

On May 15, 2003

Last week we had some friends over to play bridge. I made this and it was delicious. I marinated the salmon the night before and then fired up the grill about 10 minutes before they arrived and it cooked beautifully. It was good to the last drop. I did not use the brown sugar and upped the garlic to 4 cloves. I also marinated it in a Tupperware container and just kept flipping it every time I opened the refrigerator. I bought a whole salmon and only used half, but I will definately make the rest with this recipe.

From: Peter J

On May 22, 2007

This was really great with a salmon cutlet. I've had almost identical marinades before but I really like the idea of reserving some to pour over the fish. I reserved just a fraction more and also poured over a fresh salad so it made a great marinade and salad dressing all in one!