Easy Teriyaki Alaskan Salmon
I asked my friend Paul over at Grilling Montana to give me his favorite easy recipe that would be a hit for special occasions like Father's Day.
This is a simple dish that comes together in minutes with the help of a griddle and a bottled teriyaki sauce. The star is the Wild Alaskan Salmon that shines with simple prep and minimal ingredients. If you don't have a griddle you can use your grill or a heavy bottomed pan on your stove top.
Equipment
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Griddle
Ingredients
- 2 4-oz salmon fillets
- 1 teaspoon kosher salt
- 2 tablespoons Soy-Vay teriyaki
- 1 tablespoon olive oil
Instructions
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Place your salmon skin-side down on a cutting board or work surface and run your fingers along the flesh side
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If you feel any pin bones in the salmon, use kitchen pliers or tweezers to remove them from the fish and discard
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Flip the fish over, flesh side down
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Using a sharp knife, score the skin side with diagonal hashes in 2-3 locations. This will help it sit flat while cooking
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Evenly sprinkle half the salt on each of the two fillets on all exposed meat (not skin)
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Preheat your griddle to medium-high heat (375-400F) for 15 minutes
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Put the cooking oil on your griddle and spread into about a 10-inch area
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Place the fish skin-side down on the griddle and cook for about 4 minutes
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Flip the fish and cook with the skin up for 2 minutes
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If your fish can be flipped on its side, cook each side for an additional minute. If not just cook skin side up for 4 minutes total.
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Turn off the heat on the griddle and pour the teriyaki sauce evenly over the filet
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If desired, cover the sauced fish with a basting dome and allow it to rest on the griddle for an additional 2 minutes
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Serve immediately
Notes
- This salmon dish is delicious served hot or cold. It's perfect for meal prep and can be served up to three days after cooking.
- The skin is simply removed after cooking with this method by peeling it away.
- If you like crispy skin, it will get crispy while cooking, but you can also remove it and place it back on the griddle for some extra crunch.
Enjoy!
