Grilled Teriyaki Salmon
Ingredients
The salmon
The marinade
-
½
cup
soy sauce
-
2
tbsp
rice vinegar
-
2
tbsp
water
-
2
tsp
sesame oil
-
3
tbsp
brown sugar or coconut sugar
-
2
cloves
garlic, minced
-
1
tbsp
fresh ground ginger (or ¼ tsp ground ginger)
-
1
tsp
arrowroot powder (or cornstarch) mixed with 1 tbsp water
-
to taste
sesame seeds
Instructions
- Mix together soy sauce, rice vinegar, water, sesame oil, brown sugar, garlic, and ginger in a bowl.
- Add the salmon filets and half of the marinade to a large bowl or ziplock bag and let marinate for 1-4 hours.
- Preheat the grill to 450-500°F and grease the grill grates.
- Add the marinated filets skin side up to the grill and close the lid, discarding the old marinade.
- Cook for 7-8 minutes, then flip the salmon and cook for an additional 2-3 minutes or until it reaches 130°F. Let it rest for 10 minutes.
- Heat the remaining marinade in a saucepan over medium-high heat. Once bubbling, add the arrowroot slurry and let bubble for another 2 minutes until thickened.
- Brush the thickened marinade over the top of the fish and garnish with sesame seeds.
Nutrition Facts (estimated)
Servings
5
Calories
300
Total fat
14g
Total carbohydrates
10g
Total protein
34g
Sodium
800mg
Cholesterol
75mg
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