The teriyaki sauce in this recipe can also be used with chicken or tofu. If you are using wooden skewers, be sure to soak them in water first to prevent them from scorching.
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.


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