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Grilled Salmon with Ginger and Teriyaki

This dish is easy to prepare, quick to cook, and pairs beautifully with Pinot Noir.

  • 4 6oz. Salmon Fillets, skin on
  • Fresh Grated Ginger
  • Salt
  • Pepper
  • Cup Teriyaki Sauce (I prefer low-sodium organic teriyaki sauce)
  • Cup + 1 Teaspoon Canola Oil
  1. In a small mixing bowl, combine ginger, salt, and crushed black pepper.
  2. Add teriyaki sauce.
  3. Pouring slowly, drizzle in cup of Canola oil, whisking briskly.
  4. Pour over salmon fillets and allow to marinate for 1/2 hour.
  5. Heat grill (or heavy grill pan) until grill is heated thoroughly.
  6. Once grill is hot, place fillets on grill skin side up.
  7. Cook for 5 to 10 minutes per side, depending on thickness and degree of doneness desired.
To accompany this dish, steam some fresh asparagus and drizzle with the leftover marinade.

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