Two-Step Teriyaki (here with salmon)

Oh, my friends. My friends! (Especially you, Jenna and Ally!) I’ve been sitting on this recipe long enough. Some of you have been nagging me to post it for more than a year. Behold the two-step teriyaki: Step 1, marinate. Step 2, bake. ‘Tis all. I’ve done this with salmon (which I maintain is the absolute best vehicle for this homemade sauce), but you can do it with tofu, chicken, or presumably anything else. I think I originally got the idea for this from my friend Gill, who got it from her dad. Thanks, Gill and Gill’s dad!

Let’s get cookin’:

  • One whole salmon, fileted in half (see below for a note on smaller quantities)
  • 1 cup real maple syrup (I mean REAL, guys)
  • 2/3 cup soy sauce or tamari if you’re gluten-free
  • 4 cloves of garlic, sliced (optional, but why not?)

This is so stupidly easy that you’ll probably be mad I hadn’t posted it earlier. First, combine the soy sauce and maple syrup in a deep baking dish and marinate the fish upside-down in the sauce for at least 20 minutes (I’d say you can let it sit for up to an hour). Next and last, bake the fish at 400°F for 20-30 minutes, until it’s cooked through and looking glazed on the top.

If you’re using garlic, top the fish with it before you pop it in the oven. I also like to spoon some of the sauce onto the top of the fish right when it comes out, just to keep things moist. It’s very important that you use a deep baking dish, because the sauce will boil and rise up above the top of the fish.

I served this with sauteed broccoli (cooked with garlic, salt, and a Chinese 5-spice blend) and jasmine rice (cooked with coconut oil and a bit of white sugar). The whole fish served five people with the two side dishes, and we had leftovers. If you end up with leftovers, too, I implore you not to heat them up: this fish is even better when served cold on the second day! If you’d like to make a smaller amount, use cut filets and scale the sauce quantities down accordingly. Voilà!

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