We were with a bunch of college friends at a regular gathering near Hood Canal, we liked to cook, and we were all skeptical. But it was delicious.
In the years since we’ve all embraced the magical power of mayo, whether it’s in Alabama white sauce or drizzled over the Japanese cabbage fritters called okonomiyaki. It’s still delicious on the iconic fish of the Pacific Northwest, especially combined with the best teriyaki sauce on the planet.
From the kitchen
Preheat oven to 250F.
Mix the mayonnaise and teriyaki sauce together in a small bowl. Remove the pin bones with tweezers or needle nose pliers.
Coat the bottom of a skillet or baking dish with olive oil. Add the salmon, skin side down, and sprinkle lightly with salt. Spread the mayonnaise mixture over the top and sides of the fish.
Cook for 15-20 minutes, sprinkle with the togarashi before serving.
Fish fillets often still have pin bones, the small intermuscular bones not attached to the spine. For processors to remove them efficiently, which means with a deboning machine, the fillets must be a few days old. Trefin fillets and freezes its day boat fish right away, and that means there will be pin bones.
Salmon pin bones are easy to remove. You can feel them with your fingers, and draping the fillet skin side down over an upside down bowl makes them stick out even more. You can buy fish tweezers, but household tweezers or needle nose pliers work almost as well. Grab each bone and slowly but firmly pull it out at a slight angle to the direction it’s naturally pointing.