Although it’s still July, summer seems as if it’s flying by. Here in Washington grilling season ins’t as long as we all hope, therefore I’m trying to make as many grilled recipes while the weather permits. This grilled teriyaki king salmon has been the highlight of our summer. It has the perfect balance of sweet and smoky flavor. Serve it with hot brown rice and this dish will be truly phenomenal.

Ingredients:

1/2 cup brown sugar

3 garlic cloves, minced 

1 tsp ginger, minced

1/2 tsp red pepper flakes 

1 cup low sodium soy sauce

2 tbsp rice wine (sake)

2 tbsp olive oil 

1/4 cup green onion, chopped

2 lb king salmon fillets 

2 tsp corn starch 

 

Instructions: 

1 . In a bowl, combine brown sugar, garlic, ginger, soy sauce, red pepper flakes, and rice wine. Reserve 1/2 cup and set aside into a small saucepan. 

 

2 . In the bowl with the larger amount of the marinade add olive oil and chopped green onion. 

3 . Place the salmon fillets in a large zip-lock bag and pour the marinade into the bag. Close tightly and refrigerate for at least 1 hour. 

4 . Mix 2 tsp corn starch with 1 tsp water. Add the dissolved corn starch to the reserved 1/2 cup of the soy sauce mixture. cook on medium high heat until it begins to thicken into a glaze (about 10 minutes). 

5 . Fire up the grill on medium heat and spray generously with nonstick spray. Cook the marinated salmon fillets about 6 minutes on each side. Cook time may vary depending on the thickness of your salmon fillets. 

6 . Once the salmon is cooked through completely, remove from the grill and brush the glaze on top. Serve hot. 

 

Grilled Teriyaki Salmon
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ½ cup brown sugar
  • 3 garlic cloves, minced
  • 1 tsp ginger, minced
  • ½ tsp red pepper flakes
  • 1 cup low sodium soy sauce
  • 2 tbsp rice wine (sake)
  • 2 tbsp olive oil
  • ¼ cup green onion, chopped
  • 2 lb king salmon fillets
  • 2 tsp corn starch
Instructions
  1. In a bowl, combine brown sugar, garlic, ginger, soy sauce, red pepper flakes, and rice wine. Reserve ½ cup and set aside into a small saucepan.
  2. In the bowl with the larger amount of the marinade add olive oil and chopped green onion.
  3. Place the salmon fillets in a large zip-lock bag and pour the marinade into the bag. Close tightly and refrigerate for at least 1 hour.
  4. Mix 2 tsp corn starch with 1 tsp water. Add the dissolved corn starch to the reserved ½ cup of the soy sauce mixture. cook on medium high heat until it begins to thicken into a glaze (about 10 minutes).
  5. Fire up the grill on medium heat and spray generously with nonstick spray. Cook the marinated salmon fillets about 6 minutes on each side. Cook time may vary depending on the thickness of your salmon fillets.
  6. Once the salmon is cooked through completely, remove from the grill and brush the glaze on top. Serve hot.