Recipe Git v1

Teriyaki Salmon

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Japanese, Grilled

Tags: grilled, japanese, main course, medium difficulty, recipes using bird chile, recipes using fresh ginger, recipes using garlic, recipes using lemon zest, recipes using light brown sugar, recipes using salmon, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATeriyaki_Salmon)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATeriyaki%20Salmon&oldid=4509987

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

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.

Equipment

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