Teriyaki Salmon
Source and licence
"Teriyaki Salmon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Teriyaki_Salmon, revision 4509987), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Teriyaki_Salmon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509987
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.