Grilled Teriyaki Salmon with Dipping Sauce

Grilled Teriyaki Salmon with Dipping Sauce

With Mother’s Day right around the corner, all you considerate husbands might want to consider avoiding restaurant craziness by cooking Mother’s Day dinner at home! While you prepare this elegant meal your kids can play while mom relaxes. Your wife will love the flavors of this grilled Teriyaki Salmon with Dipping Sauce! 

The Teriyaki marinade and dipping sauce can be prepared in advance and refrigerated. Serve with pre-cooked white or brown rice re-heated in the microwave. To complete the meal place 12 ounces of snow peas, 2 teaspoons of soy sauce. and 1/2 teaspoon of sesame oil in a microwave safe bowl. Cover and cook in the microwave for 2-3 minutes. Enjoy! 

Grilled Teriyaki Salmon with Dipping Sauce

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 grated fresh ginger (grated on a micro-plane)
3 teaspoons sesame oil
3/4 teaspoon crushed red pepper flakes
Four (6 ounce) salmon filets
Garnish: Cilantro, Sriracha, pickled ginger or toasted sesame seeds.

Mix teriyaki sauce, honey, ginger, sesame oil, and red pepper flakes together in a bowl. Divide sauce into two equal portions. Pour half into a 1-gallon zip-top bag and reserve the other half as a dipping sauce. 

Place salmon in zip-top bag with marinade. Marinate 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 salmon (in the bag) on the kitchen counter for 20 minutes to bring to room temperature before grilling. 

Grill salmon over medium high heat until the temperature reaches 145ºF in the thickest part. Discard zip-top bag and marinade used for the raw fish. Divide the reserved dipping sauce into 4 individual portions. Garnish with desired garnishes. Makes 4 servings.

Published in The News and Neighbor on May 10, 2023.


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