Ah, the salmon: state fish of Alaska, king of the open river, a migratory adventurer, and a major food source for bears and humans.

Anyone who knows me knows I have a certain disdain for the fish, but as a chef, it's imperative that I know how to prepare it seven ways from Sunday. I actually take it as a personal challenge to create dishes that are "extra delicious" because I do not want guests to think that there was any snubbing of the salmon just because it does not suit my particular taste buds.

For the record, I taste salmon every, yes every, single time I prepare it, and also give it a try often times anyone else is eating it, just to see if maybe there's been a change in my preferences. The overall answer is still a resounding "no." However, there was a beautiful moment this week where I actually said, and let the record show it, "Wow, that's pretty good."

This salmon recipe is the epitome of easy and, with a little help from your favorite teriyaki sauce, making this marinade is a snap.

Orange Teriyaki Salmon

  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 3 Tbs. Teriyaki sauce
  • 1 Tbs. white wine vinegar
  • 1 Tbs. extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 in. piece fresh ginger, grated
  • 1 lb. salmon steaks
  • 1 green onion, sliced

1. To make the marinade, whisk together first 7 ingredients. Place the salmon in a plastic zip bag, and pour in the marinade. Seal the bag and allow to marinate for 20 minutes.

2. Preheat the oven to 375 degrees F. Place the salmon in a baking dish, and pour all the marinade over the top. Bake for 15-20 minutes, until salmon is cooked through. It will easily flake apart when finished.

3. To serve, spoon some of the cooked marinade from the pan over the top of the salmon, and garnish with fresh sliced green onion.

Jessica Roy is a private chef, specialty caterer and author of foodie blog, Shiso Fresh. Follow her at http://blogs.lowellsun.com/yourpersonalchef.