Grilled Salmon Teriyaki
Alright, now that you have mastered your personal teriyaki sauce, now on to the application. While Teriyaki is very versatile and can pretty much be used for anything, my favorite is with grilled salmon. This is one of those times when the marinade works well as a sauce. Once you have assembled your base unreduced sauce, place 4 salmon fillets into the marinade. Roll it a few times to fully coat and then, flesh side down (assuming it still has skin, if not it does not matter), place it into the refrigerator. Let it marinate for 30 minutes as the rice vinegar, like all acids, will begin to “cook” the fish. Preheat your grill to medium-hot (350-400 degrees) and place the fillets diagonally flesh side down onto the grill, reserving the marinade. DO NOT MOVE IT! Seriously, leave that fish alone. Once the meat hits the grill, people find the need to start swinging their spatula around like they are playing some delicious version of whack-a-mole. You are not fooling anyone with your inappropriate antics and your food and guests will hate you. Let them sit, with the grill lid open for about six minutes. While they are cooking, pour the marinade into a saucepan and bring it to a boil. Be sure to boil as it will kill any bacteria left in the marinade. Stir as necessary so that it does not burn. Reduce to desired consistency and let sit. The sauce will thicken even more upon standing. Flip the salmon to the other side (skin side) and let it cook for another six minutes or so, depending on thickness. Flip them once more diagonally the other way, which will form a beautiful criss-cross pattern, and let cook with the grill lid closed for 2 more minutes or until the internal temperature reaches 165 degrees. Now, the Teriyaki should have caramelized and made a nice crust for your salmon. The inside should be moist and pink. Serve it up with some crunchy greens like bok choy or asparagus and a starch and you’ve got some lewd food.