Description
Teriyaki Grilled Salmon is a delicious and easy summer main dish. Serve it with brown rice and lots of veggies.
Ingredients
Scale
- 1 1/2 lbs. fresh salmon, divided into four portions, skin removed
- 2 Tablespoons brown sugar
- 1 Tablespoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1/3 cup low sodium soy sauce
- 2 Tablespoons vegetable oil
- 1 1/2 Tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 cup green onions, chopped
Instructions
- Combine brown sugar, ginger, garlic, soy sauce, vegetable oil, rice vinegar, sesame oil and green onions in a small bowl and whisk until combined. Pour mixture over salmon portions in a shallow pan, cover and refrigerate for at least 1 hour. Note: If you would like to serve some of the marinade mixture as a sauce, double the marinade ingredients. Use half to marinade the fish and reserve half to serve as a sauce at mealtime.
- Clean the grates of an outdoor grill with a wire brush and wipe them with a paper towel dipped in vegetable oil. Preheat grill for medium heat (about 400 degrees F). (Teriyaki Grilled Salmon can also be prepared on the stovetop in a well-oiled grill pan over medium-high heat).
- Remove salmon portions from marinade. Reserve marinade.
- Place salmon portions flesh side down on grill grates. Grill covered at a steady medium temperature (about 400 to 450 degrees F) for 10 minutes. Carefully flip salmon to second side, brush with reserved marinade and continue grilling for about 10 minutes more. Fish is done with it flakes easily with a fork.
- Remove salmon from the grill and allow to rest for 5 minutes. Top with additional green onions. Serve with cooked brown sushi rice and platter of veggie options.
Notes
Teriyaki Grilled Salmon is delicious served with brown sushi rice and veggies such as cucumber slices, diced avocado, shredded carrots, steamed edamame and roasted seaweed snacks
Keywords: Teriyaki Grilled Salmon