Teriyaki Marinated Salmon with Honey Habanero Glaze

by Karan Dersham
of Dersham’s Outlook Lodge

Ingredients
for a 2-3 pound salmon fillet

Marinade
1 cup soy sauce
I cup golden brown sugar
1 tbsp. minced fresh garlic
1 tsp. grated ginger
1 tsp. course ground pepper
set aside 1H tbsp. of this marinade for the glaze

Glaze
1H tbsp. reserved marinade
1H tbsp. honey
G to H tsp. crushed habanero peppers
H tsp. fresh lemon or lime juice (optional)
1 tbsp. melted butter (optional)

Combine the marinating ingredients in a shallow stainless steel, PyrexTM or ceramic pan. Choose a pan that is just slightly larger than your fillet. Score the salmon diagonally every two inches to within G inch of the skin. Place the fillet flesh side down in the pan then turn it over. Ladle more marinade on top and into the scores and marinate for 2-4 hours, longer if your salmon is from a large king. Continue to ladling more marinade over the fish every 20 minutes or so. Be sure to keep your salmon refrigerated until ready to cook.

Prepare your grill. Place the salmon fillet in a metal fish basket or other metal rack that encloses your fillet and place it skin side down on the grill. When it looks like it is cooked about halfway through, turn it over and continue cooking until it is nicely browned. Open the basket and turn it onto an oven-proof serving platter and brush or drizzle the honey habenero glaze on the top of the salmon. If the fillet isn’t done in the center, you can finish it in a 300°F oven. Be sure to check it frequently so it doesn’t become over-cooked and dry at the center.

If you aren’t accustomed to hot habanero peppers, you might prefer omitting them or using a milder pepper in the glaze.

We like to add a piece of alderwood or alder chips to the fire when preparing this recipe for the delicious flavor it imparts. Before trying this, it’s best to check and follow the manufacturer’s instructions for your particular grill.

Anchor Point, Alaska 800-233-4665 www.salmonfishingalaska.com

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