Tuesday, May 10, 2011

Teriyaki Fish Marinade

¾ cup bottled teriyaki glaze             ½ cup minced fresh ginger           
¾cup dry Sherry                               2 Tbs. vegetable oil
3-4 cloves minced garlic

Combine all ingredients and use to marinate swordfish, salmon, or any fish suitable for barbecue. Pour marinade over fish, cover, and refrigerate at least 1½ hours, turning often. Barbecue or broil as desired.


  1. This sounds really good, Pat. I'll have to try it the next time I make salmon. I usually order something similar at the Japanese restaurant. Is teriyaki glaze different from teriyaki sauce?

  2. This really is good, Dawn, and so very easy. I made a combination of swordfish and salmon last night, and it disappeared! The glaze (I use Kikkoman Teriyaki Baste and Glaze) is much thicker than teriyaki sauce and makes a better marinade. I suspect this marinade would also be great on boneless chicken breasts, cut up chicken parts, or pork.