ready in: 1-2 hrs
recipe id: 46771
cook method: oven, outdoor grill
photo by: CDKitchen Staff
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The Asian-style teriyaki marinade keeps the salmon moist while cooking and adds lots of flavor.
20 ounces salmon fillets, cut in serving pieces
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon fresh ginger root, minced
1 clove garlic, minced
1 tablespoon sherry
1 tablespoon brown sugar
To make the marinade, combine the soy sauce, sesame oil, vinegar, ginger, garlic, sherry, and brown sugar. Mix until the brown sugar dissolves.
Add the marinade and salmon to a plastic zip-top bag. Seal and turn several times to completely coat the salmon. Let marinate for 1-8 hours. Do not marinate overnight because the salmon will start to break down and lose texture.
When ready to cook, remove the salmon from the bag and discard the marinade. Grill or broil for 4 minutes per side (depending on the thickness of the fillets) until cooked and the fish flakes easily.
nutritionNutritional data has not been calculated yet.
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