RCI-SF.001.0038.001

Teriyaki Salmon

Name: Teriyaki Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 unit (6-ounce) wild salmon filets with skin (pin bones removed); 1/2 cup soy sauce; 1 unit tbs minced ginger; 2 tsp minced garlic; 2 unit tbs rice wine vinegar; 1 1/2 tsp grated lemon zest; 1 unit tbs light brown sugar; 2 unit Thai bird chiles (stemmed); 1 unit Sesame oil; 1 unit A kettle grill (preferably from Weber); 1 unit A large chimney starter; 1 unit Natural chunk or hardwood lump charcoal; 1 unit A kitchen towel tied into a roll and soaked in vegetable oil; 1 unit Gallon-size resealable plastic bags

Teriyaki Salmon from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

(6-ounce) wild salmon filets with skin
pin bones removed
4 unit
soy sauce
1/2 cup
tbs minced ginger
1 unit
minced garlic
2 tsp
tbs rice wine vinegar
2 unit
grated lemon zest
1 1/2 tsp
tbs light brown sugar
1 unit
Thai bird chiles
stemmed
2 unit
Sesame oil
1 unit
A kettle grill
preferably from Weber
1 unit
A large chimney starter
1 unit
Natural chunk or hardwood lump charcoal
1 unit
A kitchen towel tied into a roll and soaked in vegetable oil
1 unit
Gallon-size resealable plastic bags
1 unit

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 refridgerate up to 4 hours.

Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.

Preheat 4 1/2 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, turning 90 degrees halfway to mark.

Teriyaki Salmon

Ingredients

Method

What Makes This Variant Distinct