Ginger Teriyaki Salmon Recipe
Ginger Teriyaki Salmon Notes
"Gateway to the North" is one of my absolute favorite Spice House blends. So, I created this recipe to use it with.
- 2 tablespoons Gateway to the North
- 4 salmon filets
- 4 cloves fresh garlic
- 1 inch fresh ginger root
- 2 teaspoons ground star anise
- your favorite teriyaki sauce
- optional: 1 tablespoon sesame seeds
Serves / Yields
Generously season both sides of the salmon filets with Gateway to the North (garlic-maple seasoning). No need for salt. This can be done the night before for best flavor.
Preheat the oven at 400 degrees.
Cut a 1” chunk of fresh ginger root. Trim off the rough, dark peel. Finely dice the ginger root: Cut the root into slices, stack the slices and cut again to make "matchsticks”. Cut the matchsticks into fine little dices.
Peel and crush 4 cloves of garlic. I use a garlic press.
Distribute the ginger and garlic among the salmon filets.
Sprinkle lightly with ground Star Anise.
Pull off pieces of foil large enough to make packets to put each filet in.
Place the filet in the middle of a foil square, drizzle with teriyaki sauce (enough to coat the top of the filet) and sesame seeds. You don’t need any oil or salt; the teriyaki sauce has both.
Pinch 2 sides of the foil up over the filet and fold to close it. Fold off the ends too. You don’t want your packets to leak.
Repeat steps #8 and 9 for all the filets.
Place the packets on a cookie sheet and bake for 25 mins. Set the timer. Since you cannot see the filets inside the packets, you have to rely on the timer.
Take out the salmon and let it rest for at least 5 mins. before serving.
This recipe is great for leftovers. The flavors improve overnight in the fridge.