Cookbook:Teriyaki Salmon

Teriyaki Salmon
CategoryFish recipes

Cookbook | Ingredients | Recipes

Ingredients edit

Equipment edit

  • Kettle grill
  • Large chimney starter
  • Natural chunk or hardwood lump charcoal
  • Kitchen towel tied into a roll and soaked in vegetable oil
  • Gallon-size resealable plastic bags
  • Paper towels

Procedure edit

  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 4½ 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, rotating 90 degrees halfway to make grill marks.
  5. Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.