Teriyaki flame grilled salmon is fresh, wild caught salmon, marinated and flame grilled for a healthy, delicious grilled fish dinner.
I’m a slacker. Or at least that’s how I feel compared to my blogigaty friends who are running marathons and hiking across the Appalachians while juggling jobs and busy lives. It’s not that I don’t like a hike, a great game of wiffle ball, or a big wheel race through the park, it’s just that everything else always seems to take priority.
Handsome started the last two years saying he would run again, we would go to the gym and we we’re going to make efforts to be more healthy. But we’re those people that just take up space the first few weeks of the new year and trickle away slowly as life took charge, classes were back in session and work picked back up again.
But last week we took a serious step in the right direction. We fixed up my mountain bike (the brakes are still iffy) and got him one of his own. That’s right! We’re going to hop on those babies and peddle our way to a healthier lifestyle.
When’s the last time you’ve been on a bike though? A few miles in our butts were kicked and after our all our race to the front door, we were winded! Not to mention I’d forgotten how to take sharp turns and hop over sidewalks. We’ll kick this learning curve though, besides, you know what they say about riding a bike!
As far as learning curves go, I’d never grilled salmon (or any other type of fish) before, so I wanted to keep it simple.
Teriyaki Flame Grilled Salmon
Ingredients:
- 2 to 4 6oz portion salmon filets
- 1/2 to 1 cup teriyaki (or in my case Trader Joe’s Soyaki)
Preparation:
Marinate salmon in teriyaki for 1 to 2 hours.
Heat a grill over medium high heat and scrape clean. Using a cloth dipped in oil held by tongs, oil grill grates – starting further away from you and pulling towards you to help keep flair ups away from you. Lay salmon skin side down, baste with teriyaki and cook with lid closed 3 to 4 minutes.
Gently flip the salmon, basting again and grill 5 minutes longer.
I served the salmon with coconut rice and Asian slaw that I tossed some fresh steamed broccoli into.
Our teriyaki flame grilled salmon cooked a little too long, and was slightly more done that I prefer. Other than that, the grill marks were perfect and the salmon had a great texture and flavor. I will be grilling fish every chance I get from now on!
Wish us luck with those bikes! We’re off for a few miles this morning! 😀
Jennifer @ Jane Deere
Tuesday 5th of July 2011
Gorgeously simple. I love salmon and simple ingredients and grilling is one of my favorite ways. I'm so glad I found your blog! Love it!
An Alaskan Cooks | Alaska Food and Wine
Saturday 2nd of July 2011
It's always great to see salmon featured ... and I feel it's my duty as an Alaskan to remind people to support wild, sustainable fisheries.
I also like to remind people to do two things when preparing salmon:
1) Use tweezers to remove the pin-bones, as most fishmongers no longer bother taking that step -- and you don't want your guests choking on a bone.
2) Do not -- I repeat do NOT -- over-cook the salmon. A majority of cooks blow that step, and it's probably the main reason many folks think they don't care for salmon. All they've tasted was sawdust, not the succulent rich fish we know as salmon.
Fourth of July Recipe Roundup | 52 Kitchen Adventures
Friday 1st of July 2011
[...] Grilled Salmon (Pass the Sushi) – An alternative to the usual burgers and hot dogs fare abundant at a typical BBQ. From one of my favorite food bloggers, who often gets her flame on with great grilling recipes. [...]
Hester Casey - Alchemy
Friday 1st of July 2011
Kita, what perfect grill marks. I was going to poach salmon for this evening's meal with friends but grilled looks so much tastier!
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Thursday 30th of June 2011
I was just saying to my husband that we need to get back to the gym... this walking around the neighborhood thing is not working for me.
The salmon looks so good... I haven't grilled salmon, yet, this season... I hope to get on that over the weekend.