¼cupsoy sauce or tamariUse gluten-free certified if needed
1tablespoonshaved ginger (or ginger paste)
2garlic cloves, minced
1teaspoonwasabi OR horseradish
2teaspoonssugar (white or brown)
1tablespoonolive oil
Instructions
Optionally, roll the salmon steaks into medallions.To roll the steaks, cut the skin away from each side halfway up the steak. Tuck the two belly flaps in, and wrap the skin around them. Secure with twine.Rolling will help the steaks cook more evenly, but makes it harder to visually check for doneness. I recommend using a digital thermometer if you roll the steaks.
Whisk or blend together vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar. Marinate salmon in sauce for 15-30 minutes. (Refrigerate while marinating.)
Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush oil in an oven-safe pan or casserole dish.Use your fingers to brush the marinade off of the salmon and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Broil salmon for 6-8 minutes per 1" thickness, or until the fish reaches approximately 125° Fahrenheit. Do not flip the fish halfway through cooking.
While the salmon cooks, pour the marinade into a small pot.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
When the salmon is done cooking, remove it from the oven and brush the teriyaki sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.
Notes
Serving Size Tips: One salmon steak is often enough meat to feed 2 people. If you’re not concerned about presenting one steak per person, consider sharing a steak.