Sesame-Crusted Salmon Teriyaki
• 1⁄2 cup light soy sauce
• 1⁄2 cup mirin (see Note)
• 4 salmon steaks (about 8 ounces each)
• 1⁄2 cup sesame seeds
• coarse sea or kosher salt
• freshly ground black pepper
In a large plastic bag, combine the soy sauce and mirin. Add the salmon, coating it well with the marinade, and seal the bag. Let the salmon marinate, chilled, for at least 1 hour and up to 6 hours.
Remove the salmon from the bag and discard the marinade. Spread the sesame seeds on a plate and season the salmon with salt and pepper, then coat both sides of each steak with the seeds, patting them on to adhere.
Preheat a grill, or broiler with rack in the top position.
Brush the grill with oil and grill the salmon (or broil it on a rack set in a baking pan) for 6 minutes on each side or until just cooked through.
NOTE: Mirin is a syrupy Japanese rice wine. It is available in Asian markets, but I have also found it in the international sections of supermarkets, made by Kikkoman. If you can’t find it, you can substitute 1⁄4 cup sugar or corn syrup and 1 tablespoon lemon juice.
This marinade works well for any fish steaks, including swordfish, halibut, and tuna.
Thanks to Leslie Glover Pendleton for this recipePrint Recipe