Teriyaki Salmon (serves 4)

1/2 C. soy sauce

1/4 C. brown sugar

3 tsp mirin or dry sherry

1 T. finely grated ginger

1 clove garlic, finely chopped

4 skin-on boneless salmon fillets (6 oz. each)


1 scallion thinly sliced

1. Bring soy sauce, sugar, mirin, ginger, and garlic to a boil over high heat. Lower heat and simmer until sauce is reduced by 1/2, about 15 minutes. divide the sauce into two bowls, reserving one bowl for serving.

2. Preheat grill. Lightly oil the grate. Pat salmon dry and brush with oil. Brush flesh side with sauce and season with pepper. Cook skin side down, cover the grill and cook, occasionally basting with sauce, until sides are opaque, about 8 minutes.

3. Transfer to plate and drizzle with reserved sauce. Garnish with the salmon.


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