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Receta Teriyaki Glazed Grilled Salmon
by John Spottiswood

Teriyaki Glazed Grilled Salmon

This is an excellent basic grilled salmon dish that i adapted from the Cook's Illustrated cookbook. Their recipe calls for maple syrup...which I don't keep on hand and just didn't sound right to me. I substituted a mix of oyster sauce and honey, which I think gives it a more traditional asian flavor than the maple syrup would. Their technique for cooking the salmon is excellent though. Our whole family loved this. Try it on the grill this summer!

Calificación: 5/5
Avg. 5/5 4 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Marinade
  • 1/2 cup soy sauce
  • 3 Tbsp oyster sauce
  • 2 Tbsp honey
  • Glaze (optional)
  • 2 Tbsp oyster sauce
  • 2 Tbsp honey
  • 1 1/2 to 2 pounds skin-on salmon fillet
  • Kosher salt
  • Black pepper
  • Lemon wedges

Direcciones

  1. Whisk together the marinade ingredients (soy sauce, oyster sauce, and honey) in a 9x12 baking pan or other pan appropriate for marinating the salmon. Clean the salmon, dry with paper towels, sprinkle with kosher salt, and cut the fillet into 4-6 equal servings. Place the pieces skin side up in the marinade. Do not submerge the skin in the marinade, but dip the other two sides in so all the non skin sides are covered in marinade. Refrigerate for 20 minutes or more.
  2. Mix the oyster sauce and honey together in a small bowl to make the glaze.
  3. Turn the grill burners to high, cover, and heat grill until hot, about 5-10 minutes depending on your grill. Clean cooking grate, then oil it well with spray oil or with oil on a paper towel. Remove salmon from marinade and season with black pepper. Place fish flesh side down on the grill with fillets diagonal to grate. Cover the grill and cook until grill marks form, about 2 minutes.
  4. Carefully flip fish so skin side is down, reduce heat to Medium-high, brush with glaze, and cook another 5 minutes with grill covered.
  5. Brush fillets with remaining glaze (if any), then turn burners down to medium low and flip fillets back over. Cook until center is pink and slightly translucent when checked with tip of paring knife or registers 125 degrees on a thermometer, 1 to 2 minutes longer.
  6. Transfer fillets to serving platter and serve with lemon wedges.