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Ginger Teriyaki Salmon
Makes 4 Servings
*4 (4 to 6-ounce each) fresh salmon or tuna steaks
*1/2 cup teriyaki sauce
*1/3 cup honey
*1/4 cup rice vinegar
*1 tablespoon grated fresh ginger
*1 tablespoon dark sesame oil
*1/2 teaspoon crushed red pepper flakes (optional)
1Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside.
2Place salmon steaks in a shallow dish. Combine teriyaki sauce, honey, vinegar, ginger, sesame oil and red pepper flakes; reserve 1/2 cup for basting. Pour remaining marinade over fish, turn to coat both sides. Cover with foil; refrigerate 30 minutes.
3Remove fish from marinade. Discard marinade.
4Place foil sheet on grill grate with non-stick (dull) side toward food; immediately place salmon on foil.
5Grill 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning.
  • REYNOLDS KITCHENS TIP: It's easy to grill fish to perfection - just measure raw fish at the thickest point. If fish is placed 4 inches from medium-high coals, grilling time is 10 minutes per inch of thickness. Protect it from sticking and falling through by lining the grate with Release Non-Stick Foil.
  • Source
    Recipe courtesy of Reynolds Kitchens