Ah yes. The Secret Family Recipe. One of our fav dishes is the teriyaki salmon, which is odd, now that I think about it, as there is no teriyaki involved... Anyway. I was telling Lisa about it a while a go, and she called me yesterday to say she was making salmon, and wanted to give mine a try! It was such a hit at her house, she suggested I share it here. So here you go! Let me know what you think, and please tell me if you make it at home! (Oh, I am NOT a chef. I don't even really like to cook. You have been warned!)
(Yes, thats really it)
- Preheat your oven to 350.
- Take a cake pan or broiler pan and line in tin foil. This makes for much easier clean up.
- Place Salmon on tin foil, skin side down.
- Put some mayo in a small mixing bowl. Its tough to tell you how much, because it really depends on the size of your salmon. And honestly, I have never measured. Eyeball so that there is enough mayo to cover your whole fish evenly. We'll want about 1/4 inch of yummy goodness on there.
- Add some soy sauce to the mayo. We'll just keep adding a little more at a time. We want our mixture to be the color of a light brown egg. Trust me, you'll need more than you think you will.
- Now, pour your Mayo Mix onto your fish. A rubber spatula works fantastically. We want it evenly covered, and I like to make sure its really buried. Don't go overboard here. There is such a thing as too much mayo. If it gets too thick, it won't brown right. But you've got a lot of wiggle room.
It kinda looks like drowned tofu, doesn't it? Don't worry, keep mixing, it gets better.
This looks much better, doesn't it? The color looks way off, thats my camera. But its a light beige brown.
- Now pop that sucker in your oven for 20-25 mintues. The topping will bubble and brown. It starts to look carmelized. It should flake apart when you cut it open. I like to use a spatula.
And you're done! I like to have rice and broccoli with mine, but its really up to you!Pin It