Grilled Teriyaki Salmon

September 25, 2011 Updated: October 1, 2015

Grilled Teriyaki Salmon is an exquisite blend of sweet and salty. (Maureen Zebian/The Epoch Times)
Grilled Teriyaki Salmon is an exquisite blend of sweet and salty. (Maureen Zebian/The Epoch Times)
Fresh fish is difficult to buy, unless you know what you are looking for. The first thing to look for when buying salmon is the color; it should be a nice, bright pink color. The flesh should be firm to the touch if you press down on it. The smell of the fish is very important. If it smells fishy, it will no doubt taste fishy. Before buying, make a request to smell the fish.

Salmon is an ideal fish to eat as it is low in saturated fat and has loads of omega-3 and other important nutrients. It is a firm, meaty fish. The marinade in this recipe gives the salmon a sweet and salty flavor, so it is a great way to prepare salmon if your children are just ho-hum about seafood.

For this recipe, use a 3-pound fillet of fresh salmon, boned but skin intact.

Marinade

3 tablespoons olive oil
2 tablespoons Dijon-style mustard
2 tablespoons soy sauce
3 tablespoons brown sugar

Light the grill.

Wash salmon is cool water and pat dry.

Whisk together marinade ingredients. Rub marinade into fish, even gently poking knife into flesh so marinade soaks into fish. Marinate at least 30 minutes to an hour.

 

Before grilling, cut salmon crosswise into four equal pieces.

Grill fish skin side down for 4–5 minutes depending on how thick fillet is. Turn fish over and grill an additional 5 minutes. Remove from grill and transfer to platter; let it sit at least 5 minutes covered with foil.