Teriyaki Salmon

Name: Teriyaki Salmon
Ingredients: 4 ea. (24 ounces) wild salmon filets with skin, pin bones removed; ½ cup soy sauce; 1 tbsp minced ginger; 2 tsp minced garlic; 2 tbsp rice wine vinegar; 1 ½ tsp grated lemon zest; 1 tbsp light brown sugar; 2 Thai bird chiles, stemmed; Sesame oil

Ingredients

4 ea. (24 ounces) wild salmon filets with skin, pin bones removed
½ cup soy sauce
1 tbsp minced ginger
2 tsp minced garlic
2 tbsp rice wine vinegar
1 ½ tsp grated lemon zest
1 tbsp light brown sugar
2 Thai bird chiles, stemmed
Sesame oil

Steps

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.
Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.
Preheat 4½ pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel.
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.
Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.

More recipes with salmon, soy sauce, ginger, garlic, vinegar, lemon, brown sugar, chile peppers or sesame oil

Adapted from “Teriyaki Salmon” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.