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Teriyaki Style Salmon Marinade
(Excellent for chicken, beef and pork too!)
Recipe makes 2/3 cup – Prep Time: 5 minutes.
1/3 cup soy sauce
1/3 cup vegetable Oil
1 tablespoon honey (can substitute molasses)
1 tablespoon white vinegar
1 clove minced (or grated) garlic
1 teaspoon ground ginger (2 tsp. fresh minced)
In a medium bowl, whisk the soy sauce, oil, honey, vinegar, garlic and ginger. Voila – marinade!
Salmon: 1 – 3 hours depending on size and thickness.
Chicken: 2 – 12 hours. I generally marinate chicken in late morning to barbecue in the evening.
Beef: 2 – 12 hours. Again, I generally marinate beef in the late morning to barbecue in the evening.
Pork: 2 – 12 hours. Yes, you got it, I do the same for the pork!
Tips To Remember When Marinating:
- If possible, start marinating meat the night before, or in the morning before you leave for work.
- Marinate food in the refrigerator, rather than at room temperature.
- Try marinating in re-sealable plastic bags, as they cut down on cleanup and allow you to evenly distribute the marinade. But, of course, you can marinate in plastic or glass containers as well.
- When using containers, use covers or plastic wrap when marinating meat.
- If you would like to use the marinade as a sauce, remember you must boil it first for several minutes as it contains bacteria from the raw meat.
- Do not marinate in aluminum containers or foil, as a chemical reaction could spoil the food.
Whether you are looking for a day trip fishing or you want to stay longer, we can arrange everything from your pickup at the airport in a limo, to your hotel accommodation and the best guided fishing tours in the Fraser Valley. Please contact Marc or Maggie on Toll Free: 1-877-887-4366 or use our contact form.