For an easy weeknight meal try this flavorful teriyaki salmon.

Grilled Teriyaki Salmon– Serves 4

3/4 cup thick teriyaki sauce (I used Kikkoman’s teriyaki baste and glaze- it is thick like barbeque sauce)
1/3 cup honey
3 tablespoons minced fresh ginger
3 teaspoons sesame oil
3/4 teaspoon crushed red pepper flakes
Four- 6 ounce salmon filets

Mix the teriyaki sauce, honey, ginger, sesame oil, and red pepper flakes together in a bowl. Reserve half of the sauce to be used as a dipping sauce for the cooked fish. Put the other half of the sauce (used as the marinade for the raw fish) in a one-gallon zip top bag. Marinate the salmon for 1 and 1/2 hours in the refrigerator. Turn bag over several times. At the end of the 1 and 1/2 hours, set the fish on the kitchen counter for 20 minutes to bring to room temperature.

Grill salmon over medium high heat until the temperature reaches 145 degrees F in the thickest part. Discard the zip top bag and marinade used for the raw fish. Divide the reserved dipping sauce into 4 individual portions to be served with the cooked salmon.

To complete the meal, serve with rice and steam 12 ounces of snow peas in the microwave for 2 to 3 minutes with 2 teaspoons of soy sauce and 1/2 teaspoon of sesame oil.

Published in The News and Neighbor on May 3, 2014