Grilled Salmon with Teriyaki Glaze

Blue Jean Chef

Serves: 4

Ingredients

  • 4 tsp soy sauce
  • 1/4 cup orange juice
  • 3 Tbsp honey
  • 1 garlic clove, minced
  • 1/2 tsp fresh gingerroot, minced
  • 1/2 tsp sesame seeds, toasted
  • Pinch hot red pepper flakes
  • 4 fillets of salmon (5–6 oz each)
  • Vegetable oil
  • Salt
  • Freshly ground black pepper

Preparation

Make the teriyaki glaze. Combine the soy sauce, orange juice, honey, garlic, gingerroot, sesame seeds, and red pepper flakes in a small nonstick saucepan. Bring to a boil and then simmer gently for 5 minutes to thicken slightly. Set aside.

Preheat a nonstick grill pan over medium-high heat.

Dry the salmon well with a paper towel and brush both sides with a little vegetable oil. Season the fish well with salt and pepper. Place the flesh side of the salmon face down on the grill pan. Grill for 3 minutes. Flip the fish and then brush immediately with the teriyaki glaze. Grill for another 3 minutes and then remove. Brush with more glaze before serving. Serves 4.

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