I give the salmon filet a quick brush with Asian Teriyaki Glaze for the last few minutes of grilling, so that it will start to caramelize on top of the fish and not takeover the fresh salmon flavor. Once it's off the grill, I serve additional Asian Teriyaki Glaze & Sauce on the side. It is soooooo good with roasted asparagus, sticky rice, grilled chicken or pork, chicken satay (on skewers), fresh spring rolls, and as a dipping sauce for egg rolls, but it really shines on fresh salmon!
I usually make up a double or triple batch, as it keeps well for up to 3 weeks in the refrigerator - it never lasts that long around here unless I've managed to hide a jar REALLY well! You can also use this as a base sauce in a beef or chicken teriyaki stir-fry. YUMMY!
I'd fight a Kodiak bear for this! Hope you enjoy!