ASIAN TERIYAKI GLAZED SALMON
It's our favorite time of the year! It's always a treat when the fresh wild Copper River Sockeye and King Salmon are in season and are being flown in daily. I have an arsenal of wonderful fresh salmon recipes, and this is one of our favorites!
Unlike flash-frozen salmon pieces, I don't marinade the delicate fish at all prior to grilling or baking. A quick drizzle of olive oil, a sprinkle of salt and fresh cracked black pepper, and it's ready to grill! I love whole filet pieces - no turning on the grill, and the salmon just lifts right off the skin when you are ready to cut into individual pieces and serve.
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!
Very good with any kind of salmon, but this incredible and totally delicious Asian Teriyaki Glaze & Sauce is perfection - just the right amount of sweet with a little bit of kick to it.
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!
You'll have to excuse me now...this Asian Teriyaki Glazed Salmon is off the grill now, and it's disappearing FAST - along with the Caramelized Asian Teriyaki Grilled Pineapple we made to go along with it.
I'd fight a Kodiak bear for this! Hope you enjoy!
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