teriyaki grilled salmon

5

I haven’t had a chance to post much lately, but that doesn’t mean that I haven’t been cooking as I normally do, or playing in the gorgeous fall weather here in Portland, Oregon. All it means is that I haven’t had the time to take decent photographs of my activities. The hasty pictures I’ve taken with my Nikon D7000 have looked more like mediocre snapshots, something many of you wouldn’t mind seeing, but something I usually resist the urge to post.

This gorgeous, wild Coho salmon fillet deserved a little of my time. It was so fresh, it only smelled of the ocean water it swam in.

I knew I would marinate it and grill it, using one of my favorite recipes, Teriyaki Grilled Salmon, from the Nordstrom cookbook, Entertaining at Home. I love this recipe and have used it many times. It produces a beautifully flavored fish that becomes slightly sweet and crisp around the edges. The recipe includes ingredients and directions for an Asian salsa, which I don’t use, because I’m in love with my mango salsa recipe, which is the perfect addition.

Teriyaki Grilled Salmon

Ingredients:

  • ½ cup soy sauce
  • ¼ cup water
  • 2 tablespoons mirin (a Japanese sweet rice wine used for cooking)
  • 2 tablespoons firmly packed brown sugar
  • ¼ cup granulated sugar
  • 2 garlic cloves, minced
  • 1 teaspoon peeled, fresh ginger
  • 2-½ pound salmon fillet, skinned and cut into 6 equal portions, each about 4-inches square (I don’t skin my salmon fillet)

Directions:

To make the marinade, in a saucepan over medium heat, combine all the ingredients except the salmon. Cook, stirring occasionally, until the sugar has dissolved and the mixture comes to a gentle boil, about 3 minutes. Remove from the heat and set aside to cool completely.

Place the salmon fillets in a 1-gallon lock-top plastic bag or shallow dish. Pour the marinade over the salmon, coating all sides well. Squeeze all the air out of the bag and seal it, or cover the dish. Refrigerate for at least 1 hour or up to 4 hours.

Prepare a medium fire in a charcoal grill, or preheat a gas grill on medium.

Remove the salmon pieces from the marinade and season with salt and pepper. Brush the grill grate generously with vegetable oil. Place the salmon directly over the fire. (Since I keep the skin on, I put salmon on the grill flesh-side down.) Cover the grill and cook until a spatula inserted under a fillet easily lifts the fillet, about 3 minutes. Rotate the salmon 90-degrees to create cross-hatching and cook 2 more minutes. Carefully flip the salmon over and continue grilling, covered, until the fish flakes easily with a fork, about 5 minutes longer.

Note: If you start with a whole fillet like I did, the pieces will be different thickness, due to the tapering shape of the fish. The thinner pieces cook faster. Check carefully and take them off the heat sooner. Don’t overcook your salmon!