Ingredients Jump to Instructions ↓

  1. 4 Skinless salmon fillets - (4 oz ea) Salt - to taste Freshly-ground black pepper - to taste Teriyaki Glaze

  2. 2 cups 474ml Thin soy sauce

  3. 1/2 cup 80g / 2.8oz Brown sugar Juice of

  4. 1 lime

  5. 1/2 cup 118ml Fresh orange juice

  6. 2 Ginger Garnish Cucumber Mirin Salad - seeNote

  7. 1 tablespoon 15ml Toasted white sesame seeds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: see the "Cucumber Mirin Salad" recipe which is included in this collection. Make the glaze: In a saucepan, combine all the glaze ingredients. Reduce at a simmer until the mixture reaches a consistency of syrup. Remove from the heat and cool. Taste to make sure it is not too salty. Preheat a grill over medium high heat. Brush the salmon with glaze on both sides and season with salt and pepper. Cook on both sides until done, about 8 minutes. Place a small mound of Cucumber Mirin Salad in the middle of the plate, top with salmon, drizzle the teriyaki glaze on the plate and sprinkle with sesame seeds. This recipe yields 4 servings.


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