Description
A delicious and easy recipe for Grilled Teriyaki Salmon served with tangy pickled radish.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- 1 cup thinly sliced radishes
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- In a small bowl, whisk together the teriyaki sauce, olive oil, garlic powder, ginger powder, salt, and pepper.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve.
- Remove from heat and pour the mixture over the sliced radishes in a bowl. Let them sit for at least 15 minutes to pickle.
- Preheat the grill to medium-high heat. Remove the salmon from the marinade and discard the marinade.
- Place the salmon fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until cooked through.
- Remove the salmon from the grill and let it rest for a few minutes. Serve topped with the pickled radish.
Notes
- For added flavor, garnish the salmon with sesame seeds and chopped green onions.
- Substitute radishes with thinly sliced cucumbers for a different pickled vegetable option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with pickled radish
- Calories: 350
- Sugar: 2g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: varies