Cookbook:Teriyaki Salmon

Cookbook | Ingredients | Recipes


  • 4 (6-ounce) wild salmon filets with skin, pin bones removed
  • 1/2 cup soy sauce
  • 1 Tbs minced ginger
  • 2 tsp minced garlic
  • 2 Tbs rice wine vinegar
  • 1 1/2 tsp grated lemon zest
  • 1 Tbs light brown sugar
  • 2 Thai bird chiles, stemmed
  • Sesame oil


  • A kettle grill, preferably from Weber
  • A large chimney starter
  • Natural chunk or hardwood lump charcoal
  • A kitchen towel tied into a roll and soaked in vegetable oil
  • Gallon-size resealable plastic bags


  1. Combine all ingredients except salmon in a blender until smooth. Pour into a plastic bag and add salmon. Toss to coat, seal, removing as much air as possible, and refrigerate up to 4 hours.
  2. Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.
  3. Preheat 4 1/2 pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel.
  4. Add salmon to hottest part of grill skin side up, and cook 3-5 minutes per side for medium, turning 90 degrees halfway to mark.

Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.