I love teriyaki salmon. Besides being delicious, salmon is a super food, loaded with omega 3 fatty acids, which help lower cholesterol, improve brain function and memory and give you healthy hair and skin. Salmon is also high in anti aging selenium and amino acids, and one 4 ounce serving of salmon gives you a full day's vitamin D requirement, and 30 grams of protein.
I grew up eating wild sockeye salmon here in BC, so I am spoiled for any other salmon. The rest just don't come close! We don't buy or eat farmed salmon for many reasons, so I have to wait patiently for my supply of freshly caught and cleaned fish to come in early to mid summer, and in the meantime, I buy it frozen.
Wild sockeye has a deep red colour and a firm flesh and is more intensely flavoured than pink, coho, or any other salmon. It is usually more expensive, but it's worth it.
This sockeye fillet is simply grilled and I am using a home made teriyaki sauce that is quick & easy to make. I am making this teriyaki sauce a separate post, because it's also good with chicken, pork, tofu, and stir fried veggies. It's really good on chicken wings and it's good to have in the fridge!
Grilled teriyaki salmon is quick, easy, and super delicious! Be careful not to over cook your salmon, it should flake easily but still be moist and juicy.
- 2 tbsp coconut oil (I usually like to use extra virgin olive oil, but I'm trying coconut oil since it is so news worthy right now) Plus more for the grill
- 1 wild sockeye fillet, with skin, cut into serving sized pieces.
- 1 bunch fresh asparagus, wash and trimmed of woody ends (bend your asparagus stems and they will snap where the woody parts are)
- Teriyaki sauce
Heat your barbecue or grill pan to high and generously oil. Lightly oil salmon fillets on both sides, and season with salt & pepper. Put salmon fillets, skin side down on the grill, and cook until the skin is crispy. Turn the salmon and add asparagus to the grill. Remove salmon after 1-2 minutes on the hot grill, checking to make sure the fish flakes, but is not dried out. Turn over and brush salmon with teriyaki sauce. Remove to a platter along with your asparagus, which should be nicely grilled and not over cooked.
Thick Teriyaki Sauce
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 3 tbsp rice wine vinegar
- 2 tbsp honey
- 1 garlic clove, crushed, or 1/2 tsp garlic powder
- 1/2 tsp grated fresh ginger root, or 1/4 tsp dried ground ginger
- 4 tbsp cornstarch
- 1/4 cup cold water
Put all ingredients except cornstarch and water into a heavy bottomed pan and cook over medium heat until all sugar is dissolved. Bring to a boil, then reduce heat to a simmer
In a mixing cup, stir together cornstarch and cold water, until smooth.
Whisk the cornstarch mixture into the Teriyaki mixture, whisking until the teriyaki sauce is smooth, glossy, and thickened.
Put Teriyaki sauce into a jar and let cool before refrigerating. It will keep for a couple of months, but use it up, it's yummy!