Ginger Teriyaki Salmon
Stock image photo. Not actual recipe photo.
Mix soy sauce, rice vinegar, and rice wine in a bowl or large measuring cup.
Add 3 TB Alaga Cane Syrup. Mix well.
Add chopped ginger, onion, and garlic.
Add Alaga Hot Sauce.
Top off marinade with 2 TB of vegetable oil.
Mix well and pour over salmon filet in a gallon re-sealable bag. Reserve 1/3 cup of the marinade.
Marinate salmon for 1 hour.
After 1 hour, add 2 TB of Alaga Cane Syrup to the remaining 1/3 cup of marinade. Reduce the liquid over high heat until the marinade starts to thicken.
Remove salmon from the bag, and place skin-side down on a piece of foil.
Pour reduced marinade/syrup solution over the fish.
Garnish the salmon by sprinkling crushed red pepper and sesame seeds on top.
Grill on high heat on an outdoor grill for 10-12 minutes per pound of fish or until the salmon flakes with a fork. Oven directions: Bake at 375° for 10-12 minutes or until fish flakes with fork.
Use a spatula to slide cooked salmon off of the skin and enjoy!
1 lb. Salmon filet (with skin)
1/2 cup Soy Sauce
1/4 cup Rice Vinegar
1/4 cup Rice Wine
5 TB Alaga Can Syrup
2 TB Vegetable Oil
4 Garlic Cloves
1/3 cup Chopped Ginger Root
1/3 cup Chopped Yellow Onion
1 TB Alaga Hot Sauce
Crushed Red Pepper