Teriyaki Salmon
Teriyaki salmon with a sharp, fresh marinade built on soy sauce, ginger, garlic and lemon zest. Two Thai bird chiles blended into the mix add real heat, while rice wine vinegar and a spoonful of brown sugar keep the saltiness in check. Wild salmon holds up well to the hot charcoal, and the skin side stays on the grate to protect the flesh. A short rest under foil finishes the cooking gently.
Instructions
Blend the soy sauce, ginger, garlic, rice wine vinegar, lemon zest, brown sugar and chiles until the marinade is smooth. Pour it into a plastic bag, add the salmon and turn the filets to coat them.
Press out as much air as you can, seal the bag and refrigerate the salmon for up to 4 hours.
Lift the salmon out of the marinade and pat it dry with paper towels. Brush all sides of each filet with sesame oil.
Light 4½ pounds of charcoal in a chimney starter. When the coals are hot, spread them evenly over the bottom of the grill, set the grate back in place and let it heat up. Wipe the hot grate with a towel.
Place the salmon over the hottest part of the grill, skin side up. Cook 3 to 5 minutes per side for medium, giving each filet a quarter turn halfway through each side to mark it with a crosshatch.
Move the salmon to a plate and cover it tightly with aluminum foil. Let it rest for 5 minutes before serving.
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