Teriyaki Salmon

Submitted by Allie Jones

Ingredients:

• 1 lb wild caught salmon (sockeye usually best) fillet (with skin on)
• Soy sauce
• Sugan
• Mirin
• Garlic &/or ginger
• Sesame Seeds (optional)

The basic teriyaki sauce is a 3 to 2 to 1 ratio (soy sauce to sugar to mirin).  If you use tablespoons, you will really only have enough for one night marinade, so I would double or triple if using tablespoons, or you can go big and use some sort of (1/3  or ½) measuring cups.  You need to stir up the liquid ingredients briefly in a warm saucepan to get the sugar to dissolve but try not to bring it to an actual boil.  The basic recipe also calls for a clove (or 2, if making extra) of finely minced garlic, and about a tsp or so of finely grated ginger (grate frozen with small grater for best results).  If you like sesame seeds in your teriyaki, you can add directly to the sauce, or just sprinkle on the fish after you grill it.

So – marinade the salmon the night before you plan to grill it and let it sit overnight and through the next day for best results.  Pre-heat grill on just above med heat (med-high heat OK if very thick slab of fish).  Start with salmon skin down first, for somewhere between 5 to 9 minutes based on how thick it is.  Then flip over to flesh side down for an additional 4-8 minutes (6-7 minutes per side seems to be about average in my experience).  I like adding extra teriyaki sauce when its done.  Can serve hot or cold.