Back in the year 2000, my parents took us on our last family vacation, right after my older brother graduated from college. While in Kauai we picked up an amazing recipe for teriyaki salmon from Roy’s restaurant. It’s been more than 10 years since that trip but the recipe just never gets old. I’ve modified the recipe to use agave nectar instead of refined white sugar, and honestly think it tastes better than the original.
- 1 cup soy sauce
- ¼ cup raw honey
- 3 Tablespoons minced garlic
- 3 Tablespoons minced ginger root
- 2 fillets salmon
- Combine all ingredients in a large ziplock bag. Allow to marinate in fridge for 40-60 minutes.
- Preheat oven to 350 degrees F. Remove salmon fillet from marinade and place in a large glass pan. Strain the minced garlic and ginger pieces from marinade and arrange on the fillet. Bake for 20 minutes. Turn on broiler for additional 5 minutes.
You could easily cook this on the grill if you prefer.