are dozens of variations on a basic teriyaki glaze. This one works well
on chicken or other white fish (like cod or halibut), too. Serves 8.
1/4 cup dark soy sauce
1/4 cup sake
1/4 cup agave nectar
1/4 cup orange juice
1 garlic clove, minced
1/2-inch chunk of fresh ginger, peeled and grated
2 tsp canola oil
1-1/2 lbs salmon fillet (skin removed; your fishmonger will do this for you)
Kosher salt and fresh black pepper
Preheat oven to 450°F.
Combine soy, sake, agave, orange juice, garlic and ginger in a glass measuring cup. Whisk together, and set aside.
In a deep, oven-proof 10x15-inch (approximately) roasting pan, pour the canola oil, and brush to lightly coat the bottom of the pan. Cut the salmon into 8 portions, and place, skin side down, in the pan. Season lightly with salt and pepper on the top.
Place the pan on the stove top over medium heat, and cook for 3-4 minutes, until the bottom side begins to brown. Pour the sauce all around the fish, and bring to a boil. Remove pan from the stove top and place in the preheated oven for 5 minutes, basting the top of the fish with the sauce two or three times.
Remove from the oven, and remove fish from the pan onto a platter. Place the roasting pan over two burners, and turn the heat to high. Stirring constantly, cook for 2 minutes or until the sauce is reduced to a slightly thickened glaze but does not burn. Paint the glaze over the fish, and serve.