Servings: Serves 4
Teriyaki Sauce:
  • 1/4 cup reduced sodium tamari sauce
  • 1/4 cup dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger root
  • 2 cloves garlic put through a garlic press
  • 2 pounds wild Alaskan salmon steaks or fillets
  • Lemon wedges
Combine the ingredients for the sauce.

Place the fish in a glass or ceramic dish, pour the marinade over, and marinate in the refrigerator for 2 hours.

Light a fire in the grill or preheat the broiler.

Remove the fish from the marinade and transfer to a plate.

Grill the fish over white coals (or under the broiler), basting with the marinade, for 3 to 4 minutes. Turn and grill, basting again, for another 3 to 4 minutes. Do not overcook.

Any leftover marinade can be reheated and served with the fish. Garnish with lemon wedges.