• 4 6oz. Salmon Fillets, skin on
• Fresh Grated Ginger
• Salt
• Pepper
• ¼ Cup Teriyaki Sauce (I prefer low-sodium organic teriyaki sauce)
• ¼ 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 ¼ 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.

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