This recipe is from Beyond Salmon's blog.
Fish Substitutes: Steelhead trout, arctic char
(Serves 4)
Ingredients
1 Tbsp canola oil
1/3 cup duck sauce or “sweet and sour” sauce
1/3 cup teriyaki sauce
1 inch ginger, peeled and finely grated (optional)
4 Salmon fillets with skin or steaks, 6-8 oz each
Salt and pepper
Method
1. Preheat the oven to broil*. Wrap a broiler pan with foil.
2. Mix oil, duck sauce, teriyaki sauce, and ginger (if using) in another baking dish large enough to hold salmon in one layer.
3. Season salmon with salt and pepper. Place the salmon in the dish with sauce and turn to coat on both sides.
4. Place salmon in the broiler pan skin side down (reserve the teriyaki sauce). Broil 4 inches away from the flame for 4-6 minutes or until nicely browned. If the thin parts start to burn, cover them with foil.
5. Turn the oven down to 400F.
6. Pour the reserved teriyaki sauce over salmon and finish in the oven so that the total cooking time (broiling + baking) is 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part of the fish with a fork and peek inside. Salmon is well-done when a trace of translucency remains in the center.**
* Note on broiling: Only gas broilers work well enough to brown the fish. If you have an electric oven, it's best to preheat it to 425F, flip the salmon onto its skin in the dish with the sauce, and bake for 10 minutes per inch of thickness. It won't brown, but will still be excellent.
** Note on doneness: Salmon tastes best slightly undercooked and it's safe to eat it that way. Feel free to take it off the heat when the center is pretty translucent.
