Easy Grilled Teriyaki Salmon

You can make this teriyaki salmon with stuff you already have in your fridge (assuming you have salmon in your fridge). It’s great for an easy spur-of-the-moment evening bbq.

Teriyaki Salmon - Delicious!
Teriyaki Salmon - Delicious!

Mark Bittman, in his Kitchen Express book, uses this recipe on chicken skewers. I think it goes great with salmon.

Combine two tablespoons each of sake and sugar, and four tablespoons of soy sauce and mirin in a bowl. Mirin is Japanese cooking wine. If you don’t have mirin, you can use honey thinned with a little water, which Mr. Bittman’s genius idea. Whisk this all together with some freshly grated ginger. Pour half of it in a pan, lay the salmon on top of it, and let it marinate for as long as you can wait. (an hour?)

On a medium-heat grill, put the salmon skin side down and cook until it starts to flake, but is still moist. (This is how we cook all of our fish now, after our friend Jon showed us this brilliant technique.) Biscuit on a stick goes quite nicely with this outdoor meal.

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

3 thoughts on “Easy Grilled Teriyaki Salmon”

  1. Pingback: Ownchef

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s