Cookbook:Teriyaki Grilled Salmon Steaks
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| Teriyaki Grilled Salmon Steaks | |
|---|---|
| Category | Seafood recipes |
| Servings | 5 |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Seafood
Ingredients[edit | edit source]
- 5 ea. (15 ounces / 425 g) salmon steaks
- 2 tbsp black pepper
- 1 tbsp canola oil
- 2 tbsp reduced-sodium soy sauce
- ¼ cup water
- 1 tbsp honey
- 2 tbsp minced ginger
- 2 tbsp minced garlic
Procedure[edit | edit source]
- Season salmon with pepper.
- Combine remaining ingredients to make teriyaki marinade.
- Place on hot grill, and cook for 3–4 minutes on each side until flaky. Glaze with teriyaki marinade for the last 2 minutes.
- Serve and enjoy.
Notes, tips, and variations[edit | edit source]
- Garnish with fresh chopped cilantro, black/white sesame seeds, and/or chopped green onions.
- For added heat, add paprika, cayenne, or red pepper flakes to marinade.
- You can substitute olive oil for the canola oil based on preference.