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Easy Recipes for Stay-at-Home-Dads: Teryaki Salmon

Updated on March 4, 2011

Many moons ago I was an attorney in the insurance industry working my normal 40 hours per week and taking my three weeks vacation. About six years ago our firm was purchased by another group and soon the 40 became 60 became 80 (though my paycheck remained suspiciously the same) and vacations became a quaint memory of times past.

After finding myself spending more time with my office staff than my family my wife and I decided to try living on one income to see how it would work.

The new arrangement, obviously, meant several revisions in our relationship, especially when it came to household duties. In addition to vacuuming the house twice a week and doing the school volunteer work I drew the cooking assignments. Though I had done some cooking in the past (mostly as a bachelor specializing in burgers, take out and mac and cheese) I decided to become more serious on this front. As our son (now 10) was about four at the time, it meant certain limitations on my culinary creativity if I did not want to continually make two meals for dinner each night (one for him another for us).

After six years in home management I wanted to use this venue to help those of you who are new to the kitchen, especially fathers on temporary assignment away from the office, try to find some success behind the stove.

Lastly, before we get to the specifics, I usually grill just about any time of the year (we have not done Thanksgiving or Christmas but I am working on it) so many of the recipes I will be talking about use a charcoal grill.

Teryaki Salmon on the Grill

Here we go: one recipe I have had some success with is Teriyaki Salmon. The advantage to it is you can make the salmon as I set out but if your kids are not into Teriyaki or spicy foods you can always cut off a hunk of the fish before you put the sauce on and cook their section separately.

Anyway, on to the kitchen and the grill:


Salmon filet (preferably the farm-raised variety) at about ½ pound per person (my son managed to eat his entire portion without any problem)

4 tablespoons of teriyaki sauce

½ teaspoon of wasabi paste

½ cup of mayonnaise

1 green or red bell pepper

1 medium size onion

A few quick notes here:

I use farm-raised salmon because, quite frankly it’s cheaper. The sauce is going to overpower any taste the salmon has so why bother getting Copper River or some other type of wild-caught fish (the wild-caught is excellent, however, without anything on it).

Also, wasabi paste is available in most grocery stores in the oriental food section. If you can’t find it about the same amount of horseradish works.

First, set up the grill for a high heat. Using the hand test, when the coals have grayed over and it’s too hot to keep your hand 6 inches above the cooking area for five seconds, it is ready to go.

Second, spoon the mayonnaise, wasabi and the teriyaki together in a bowl and mix together.

Third, cut up the pepper as well as the onion into small pieces (don’t mince, however).

Fourth, place the salmon in aluminum foil with enough extra foil to fold over the fish. If your youngster is not partial to teriyaki (or wasabi for that matter) now is the time to cut off a separate piece for him or her and place it in its own piece of foil.

Fifth, spoon the sauce over the fish then sprinkle the onion and peppers over it as well. I put a little salt, pepper and lemon juice on my son’s fish.

Sixth, close the foil over the top of the fish leaving a small opening on the top to allow the steam to escape.

Last, put the fish on the grill over the coals and let it cook for about 15 minutes.

We usually have the fish with either couscous or baked potato and a side salad.

Let me know how you like it.


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