Grill Salmon Teriyaki This Summer

Salmon teriyaki along with Beef Teriyaki have long been a staple in American Japanese restaurants, so it may come as a surprise to many that these are not traditional Japanese dishes. Ask for salmon teriyaki at a restaurant in Tokyo, and youll probably be met by a blank stare followed by a profuse apology. If youre lucky, you might find a shop making yellowtail teriyaki, but in general, teriyaki goes with chikin like steak goes with beef. That said being, theres nothing wrong with food thats not authentic. The migration of food along with its adaptation using local ingredients to suit local tastes has been happening for as long as humans have roamed the Earth. Americas favorite condiment started out as a fermented fish sauce called kê-chiap in southern China. As it travelled to Indonesia, it became a sweet soy sauce called kecap manis, while a journey to the US through Britain created what we now know as ketchup. While the use of salmon in salmon teriyaki may be new, teriyaki sauce has been around for hundreds of years. Teriyaki is composed of two words: teri means shiny and refers to the lacquered appearance of the thick sauce, yaki means grilled, referring to the preparation. While many cooks in Japan these days opt to pan-fry their teriyaki, a shiny sauce is a must. That's why I dont add any ginger, garlic, scallions, or anything else that would cloud the sauce. Its thickened by the sugar and soy sauce caramelizing, which lends the sauce a much more complex flavor than the simple list of ingredients would imply. I like the smoky flavor that grilling imparts, which is why I grill my salmon teriyaki. By starting the salmon off on the grill and finishing it on the stove with the sauce, it ensures your salmon is moist and tender, while absorbing all the great flavors of the sauce.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.