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Grilled Terriyaki Salmon

  • 1 & 1/2  pound wild salmon, cut into 4-5 pieces
  • 1/3 cup shoyu
  • 1 tbsp. sesame oil
  • 1 tbsp. maple syrup or honey
  • 2 tbsp. apple cider vinger or rice vinegar
  • 2-3 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/4 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, sesame oil, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish.

Place salmon pieces onto the grill or in a non-stick grill pan, flesh side down, on an angle for 3-4 minutes. Shift the salmon pieces 90 degrees (to get cross-hatch grill marks) and continue cooking 3-4 minutes (depending on the thickness of the fish).

Serve with grilled vegetables. Serves four.