I’m not one of those people who has an encyclopedia of recipes in their head. In fact, no matter how many times I seem to make a recipe, I still won’t remember it by heart. I guess that’s why I usually resort to making things up from scratch. I’m just too lazy to pull out my cookbooks and look them up! And between me and you, I always have to look up my own recipes on my blog to remember how to make them.
Every now and then though, a recipe will stick with me. Like those few phone numbers that you never forget. Or your kids birthdays that you almost always remember (don’t you just love when the doctor asks you their birthdate and you mumble and stammer, trying to remember it?!) My Caesar salad dressing is one of those recipes. And then there’s this one. Yup, that’s about it.
This awesome, super easy teriyaki salmon recipe was given to me about 10 years ago by my boss at an antique silver company I worked at. That was way before I had any interest in food, and all I wanted were quick and easy recipes to make for my new husband that wouldn’t set my kitchen on fire. It was easy to remember because it called for equal parts ketchup, OJ, brown sugar and teriyaki sauce. You just make more for more fish, and less for less fish. Pretty easy to remember, even for someone like me!
So if you’re looking for a quick weeknight dinner, or a side of salmon for your Shabbat guests, give this recipe a try. I promise you won’t forget it! ;)
6 slices salmon fillet
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup orange juice
1/4 cup teriyaki sauce*
1 tbsp sesame seeds
Preheat oven to 400 degrees. In a bowl, combine the ketchup, brown sugar, orange juice and teriyaki sauce. Brush over salmon and sprinkle with sesame seeds. Bake for 15-18 minutes, until fish is opaque and flakes easily with a fork.
NOTE: Do not use a prepared teriyaki sauce/marinade, only plain bottled teriyaki sauce such as La Choy brand.