Teriyaki Marinade I

Teriyaki Marinade I


"In addition to his duties as Associate Artistic Director for the Oregon Shakespeare Festival, Tim is head chef for staff BBQ's. The secret to his magic is a sweet teriyaki that is a wonderful marinade and basting sauce. Use for everything from salmon to chicken to eggplant. It even works for tofu. This recipe makes enough for a whole salmon."


1 h 40 m servings
Serving size has been adjusted!

Original recipe yields 9 servings


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  1. In a large saucepan, combine ginger, garlic, and 1 cup vermouth. Bring to a boil over medium heat, and cook until ginger and garlic are tender.
  2. Stir in remaining vermouth, soy sauce, honey, and oyster sauce. Bring to a low boil, and reduce heat to low. Simmer for 15 minutes to 1 hour; longer is better, but 15 minutes will do in a pinch. Watch carefully to be sure that the mixture does not foam and boil over.
  3. Remove marinade from heat, and taste. The sauce should be sweet, not salty. If necessary, add up to 1 more cup of honey. Cool to room temperature. Marinade can be refrigerated for 4 to 5 days.
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  1. 8 Ratings


Excellent Marinade. I used 1/4 cup of honey to make it sweeter, and it came out very close to the teriyaki marinades that excellent steak restaurants use.

Good but I have had better. Will make it again

Especially good on salmon, and we did try it on tofu. It was excellant for both.

I was very impressed! My steaks marinated a day longer than planned and they melted in our mouths!!!

a very good sauce for seafood beef pork and chicken

This marinade was so good! I used mine for chicken and it turned out great. It was sort of a last minute decision so the wings only marinated for about 2 1/2 hours but they still turned out supe...

Even using a low sodium soy sauce, the marinade was very, very salty. I ran out of honey and had to use sugar and pineapple juice, still very salty. Don't think I'll try this recipe again, but ...