Teriyaki Marinade

This teriyaki marinade is quite easy and so much better than a store bought one. You do need to plan ahead a little because it will need to cool before you marinate your raw protein. The recipe comes from an old Williams-Sonoma cookbook, Chicken for Dinner.

Teriyaki SalmonTeriyaki Marinade by Williams-Sonoma
  • ½ cup low sodium soy sauce
  • ¼ cup rice wine
  • ¼ cup dry sherry
  • 1 Tbsp.-sized chunk fresh ginger, minced
  • 2 cloves garlic, crushed
  • 1 tsp brown sugar
In a small saucepan over high heat, combine all ingredients. Stir well and bring to a boil. Boil for one minute, then remove from heat. Pour into a shallow bowl and let cool completely. Once cool, use to marinate 4 servings of chicken or salmon or use as a basting sauce while cooking.
Notes
  • Garnish with scallions thinly sliced on the diagonal and black or white (toasted) sesame seeds
  • I like to put both the ginger chunk & garlic cloves in my mini food processor and pulse them together until minced.
Teriyaki Salmon with BroccoliWhen I made this last I served it with some simple steamed broccoli, sushi rice (known in our house as sticky rice) and an Asian-inspired salad with baby spinach, slivered red peppers & sliced raw mushrooms. I whipped up a simple vinaigrette with rice wine vinegar, soy sauce & canola oil.