BBQ Teriyaki Salmon
A quick, easy, flavorful dinner!
Servings: 4
Equipment
- 1 Outdoor Grill or Indoor Grill Pan
Ingredients
Teriyaki Marinade
- 1 cup soy sauce
- ½ cup light brown sugar
- ¼ cup hoisin sauce
- 2 Tablespoons rice wine vinegar
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
Salmon
- 2 Tablespoons extra virgin olive oil
- 4 salmon fillets
- sesame seeds and sliced green onions for garnish
Instructions
- In a marge bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice wine vinegar, garlic, and ginger.
- Pour half of the teriyaki sauce into a shallow container or zip lock. Add the salmon fillets, cover or seal, and marinate in the refrigerator for at least 1 hour.
- Just before taking out the salmon fillets from the marinade, pour the remaining teriyaki sauce into a small saucepan and bring to a boil. One boiling, lower heat to simmer for about 20 minutes to thicken the sauce.
- Meanwhile, heat an outdoor grill or indoor grill pan to medium heat. Brush with extra virgin olive oil.
- Add the salmon fillets and grill for about 6 minutes on each side.
- Just before serving, brush each fillet with the thickened reserve teriyaki sauce. Sprinkle sesame seeds and sliced green onions, and serve immediately.
Notes
Makes 4 salmon fillets.
Use coconut aminos instead of soy sauce for a gluten-free option.
Shop my favorite Asian pantry staples
Nutrition
Calories: 485kcal | Carbohydrates: 38g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 3602mg | Potassium: 1023mg | Fiber: 1g | Sugar: 32g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg