Cookbook:Teriyaki Grilled Salmon Steaks
Teriyaki Grilled Salmon Steaks –
- Servings: 5.3
- Serving size: 3 ounces
- Yield: 16 ounces
- 5- 3 ounce (85g) salmon steaks
- 1 Tbsp. canola oil
- 2 Tbsp. reduced sodium soy sauce
- 1/4 cup water
- 1 Tbsp. honey
- 2 Tbsp. chopped ginger
- 2 Tbsp. chopped garlic
- 2 Tbsp. black pepper
Season salmon with pepper.
- Place on hot grill, and cook for 3-4 minutes on each side until flaky. Glaze with teriyaki marinade for last two minutes.
- Serve and enjoy.
Notes, tips, and variations
Garnish with fresh chopped cilantro, black/white sesame seeds, and or chopped green onions. For added heat, add paprika/cayenne/ or red pepper flakes to marinade. Can also substitute Olive oil for Canola based on preference.Last modified on 22 December 2012, at 11:49