
Ginger Teriyaki Salmon
Makes 4 ServingsIngredients
* | 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) |
Instructions
1 | Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap Release Non-Stick Foil with a large grilling fork; set aside. |
2 | Place 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. |
3 | Remove fish from marinade. Discard marinade. |
4 | Place foil sheet on grill grate with non-stick (dull) side toward food; immediately place salmon on foil. |
5 | Grill 3 to 5 minutes on each side in covered grill or until fish flakes when tested with a fork, brushing with marinade after turning. |
Notes
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