Prep Time: 10 Minutes
Grill time: 10 Minutes
I need to eat more seafood. That’s a fact. Salmon is still my favorite fish. It’s meaty and hearty, fills you up. Being in a mood for Japanese one night, I decided to make Salmon Teriyaki On The Grill. It turned out fantastic. Paired with Vegetable Tempura, we had a meal made in grilling heaven.
4 salmon fillets
1 tsp. each, salt, pepper, ginger powder
1 cup of sticky rice, cooked
sesame seeds and green onion for garnish
1 clove garlic, grated
1 tsp ginger powder
1 tsp. peanut oil (or your choice)
1 tsp. sesame oil
½ cup of soy sauce
½ cup honey
1/4 cup brown sugar
2 tsp. rice vinegar
2 tsp. cornstarch mixed with 2 tsp. sake or dry white wine
Preheat your grill to 400°F and prepare for indirect grilling.
In a saucepan, combine the garlic, ginger powder, sesame and peanut oil. Fry the garlic for a minute or two, until fragrant. Add the soy sauce, honey, brown sugar, and vinegar. Bring the mixture to a simmer.
Combine the salt, pepper, and ginger powder. Season the salmon fillets on top. Place them on the grill over indirect heat, or onto a soaked plank, on the grill over indirect heat. Grill for 6 to 10 minutes, or until the fish flakes easily.
Once the pot reaches a simmer, combine the sake and the cornstarch and add it to the pot. Stir until the sauce has thickened.
Serve the salmon over rice with the sauce. Garnish with sesame seeds and green onion.