Recipes > Island Teriyaki Salmon Fillets
Island Teriyaki Salmon Fillets
- De-boned Salmon Fillets
(skin on or off)
- Trader Joe's Island Soyaki Marinade
- Olive Oil
- Kikkoman Teriyaki Baste & Glaze with Honey &
- Sesame Seeds
- Jasmine Rice
Pat the fish dry with paper towels to remove any water from the
fish. Marinade the fillets in a zip-lock freezer bag or a
covered bowl in the refrigerator for at least 20 minutes. If
the fish are late year spawners or have been in the freezer for a
while they may have a strong flavor. In this case I will
marinade them up to 24 hours. For strong tasting mackinaw I've
marinated them for up to three days.
Grease an outdoor grill with some vegetable oil. Pre-heat the
grill to 450 degrees (medium-high). Remove
the fillets from the marinade and coat them with a light layer of
For fillets with the skin on
Grill them with the flesh side down for about two minutes.
Flip and grill them skin side down for the duration of
cooking. When finished, slide a thin spatula between the
skin and meat, leaving the skin on the grill.
For fillets with the skin off
Grill them for one to
four minutes per side, flipping only once. The grilling can be tricky if the fillets are small or thin.
In this case I will put a ceramic coated vegetable grate over the
grill to keep the fish from falling through the grill.
The fish is done
when it easily flakes. Serve immediately over steamed jasmine
rice topped with the glaze and sesame seeds. Serve your
favorite fresh steamed vegetables on the side.
This recipe is great for landlocked salmon like kokanee, chinooks
or cohos. These small fish only take about two minutes per
side to grill. The marinade gives the fish a nice sweet flavor. If you
find that the marinade flavor is too strong you can rinse the
fillets before grilling. You can use a different marinade, but
the Trader Joe's brand is my favorite. I like to water down
the Kikkoman glaze with water and heat it in the microwave before
serving. You can also top the salmon with some crushed
pineapple if you like.
fish should have grill lines but should not be blackened. Play
with the time duration and heat until you get the perfect match.
One last tip - de-boning small salmon fillets is very similar to
trout. Click HERE to see a full
explanation. For large salmon just use some pliers to pull out