Grilled Salmon Teriyaki

Grilled Salmon Teriyaki .jpg
  • 4 Thick salmon fillets, 6-8 oz each

  • Kosher salt and freshly ground black pepper

    For the Teriyaki Sauce:

  • 1/2 cup Teriyaki Sauce (my favorite is Kikkoman)

  • 1/2 cup water

  • 1/4 cup white sugar

  • 1/4 cup brown sugar

  • Juice of 2 fresh orange wedges

  • 1 1/2 TB cornstarch, dissolved in 1 TB water

  • dash of ground ginger

  • Garnish: toasted sesame seeds, thinly sliced green onions


Make the Teriyaki Sauce: In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Keep warm.

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on) Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness.

Drizzle generously with teriyaki sauce and garnish as desired. Serve immediately. Delicious over a bed of rice or over a plate of green salad.

Valpak Digital