lauttimur.com - Salmon steaks often come with bones intact, so you’ll need to take a few minutes to cut along the center membrane on both sides, and slice out the bones. Then use fish tweezers to find and pull out the pin bones.

Ingredients:

• 2 salmon steaks (~16 ounces), deboned, pin bones removed
• ¼ cup rice vinegar
• ¼ cup soy sauce
• 1 tablespoon shaved ginger (or ginger paste)
• 2 garlic cloves, minced
• 1 teaspoon wasabi or horseradish
• 2 teaspoons sugar
• 1 tablespoon olive oil

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Instructions:

1. To make homemade teriyaki sauce, whisk together vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), and sugar.
2. 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.
3. Then place the salmon steaks and the teriyaki sauce in a dish to marinate for 15-30 minutes. Refrigerate them while marinating.
4. Save the teriyaki marinade; you’ll need it again in next step.
5. Slide the pan with the salmon into a pre-heated oven, and broil for 6 to 8 minutes per one-inch of thickness.
6. The broiled salmon steaks need to reach about 125°F or 52°C. (This is where you’ll need the meat thermometer if you’ve rolled the steaks.)
7. While the fish cooks, heat the teriyaki marinade in a small pot over medium heat.
8. Let it come to a boil, and then simmer for 2 to 3 minutes. It will thicken slightly.
9. When finished, remove the sauce from the heat and cover to keep warm.
10. When the salmon is done, remove from the oven and brush the teriyaki sauce over top of it.
11. Serve the fish immediately, perhaps with side dishes like mashed potatoes or rice.
12. Any remaining teriyaki sauce can be drizzled over side dishes or served on the side.

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