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.
Ingredients