Teriyaki Glazed Salmon




  • 1/3 Cup Kikkoman Lite Soy Sauce
  • 1/4 Cup Brown Sugar
  • 3 Tablespoons Dry Sherry
  • 1 Tablespoon Fresh Ginger, Finely Grated
  • 1 Clove Garlic, Minced
  • 4 Fresh Boneless Atlantic Salmon Fillets (about 6 oz ea)
  • Wesson Vegetable Oil
  • Pepper, To Season


  1. Add Soy Sauce, Brown Sugar, Dry Sherry, Ginger and Garlic to a small saucepan. Place over high heat and bring to a boil. Lower heat to a simmer. Once the sauce is reduced by half (should take about 15 minutes), divide the sauce into 2 small bowls. Reserve 1 bowl for serving.
  2. Preheat your grill on high. Lightly oil the grate, and pat the salmon fillets dry. Brush with the oil.
  3. Take the flesh side and brush with the sauce. Season with pepper.
  4. Place salmon down on the grill with the skin side down. Cover. Cook on the grill while occasionally basting with the sauce. Cook until opaque, which should take about 8 minutes.
  5. Transfer to plates and serve with reserved Teriyaki sauce.

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