In my opinion, fall is the perfect time for grilling. It’s not too cold to be outside but it’s just cold enough to wear your cute new boots and scarves while you’re cooking. Everybody matches their outfit to their cooking schedule, right? Riiiiight?
We don’t grill much any more since giving up meat. Some people would say fish is meat, but blah blah blah whatever. We eat fish but not cow or pig or chicken (although I do kind of miss the chickens and I still eat their babies (eggs) so whaaaaat?) but we do eat fish and shellfish. And since fish and shellfish are scary to cook (kind of, not really, but to me they are because they seem exotic) I just haven’t gotten around to grilling them.
Until now. I’ve been cooking enough salmon in the oven (heyooo) that I feel comfortable knowing what it looks like when it’s done. So I thought I’d go for a grilled version of this teriyaki salmon because everything’s healthier on the grill, right? Riiiiiiight? Or at least tastier. Plus teriyaki sauce! Homemade and sooooo goooood. We’re drawing out our vowels today, just go with it.
Store leftover sauce in the fridge and spoon a bit over leftover chicken (because you’re eating chicken, riiiiiight?) or cooked tofu and leafy greens for a quick lunch. Keep a close eye on the salmon as it cooks since it can burn quickly. Once the fat started dripping on my horribly neglected, in need of some maintenance grill, the flames got intense. Serve alongside some brown rice and grilled vegetables for a healthy, balanced, and flavorful meal.
Are you following along on Facebook, Twitter, Pinterest, Google+, and Instagram? If those aren’t your thing you can subscribe to The Live-In Kitchen to have new posts delivered straight to your email.
This salmon is grilled and coated in a great teriyaki sauce!
- 1/3 cup low sodium soy sauce or tamari
- 2 tablespoons honey
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- Juice of half a lemon
- 1/3 cup cold water
- 2 teaspoons cornstarch
- 1 pound salmon filets
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- Green onion, white and light green part only, thinly sliced (optional)
- In a small pot, combine soy sauce, honey, ginger, garlic, and lemon juice over medium heat and bring to a boil. In a small bowl or measuring cup, combine water and cornstarch. Slowly stir cornstarch mixture into the boiling soy sauce and continue to boil until slightly thickened. Remove from the heat.
- Preheat a grill on high. Brush both sides of the salmon lightly with olive oil and season with salt and pepper. Place salmon skin side up on the grill and close the lid. Cook 4-6 minutes per side or until the salmon is fully cooked. Remove from the grill and spoon teriyaki sauce over the top. Sprinkle with green onion if desired and serve.