I love salmon. Growing up in Alaska, it’s practically considered its own food group with how many ways it can be prepared. One of my favorite ways to cook salmon is by grilling it in a teriyaki sauce.
Having been raised in a Korean household, I was never taught recipes in exact amounts and ratios. Memorizing ingredients, eyeballing measurements and taste testing were the ways we did things. I realize though, that living in America, I’m bound to trade recipes with somebody else every once in a while. So, the last time I made my mom’s grilled teriyaki salmon, I tried to keep detailed notes of how it was made.
1 cup sesame oil
1 cup lemon juice
1 cup soy sauce
2 tablespoons brown sugar
4 tablespoons apple sauce
4 ounces of cola
2 tablespoons sesame seeds
8 ounces sliced ginger
2 tablespoons garlic powder
8 salmon steaks — 6 ounces each
1. Mix all the ingredients (besides the salmon steaks) in a small sauce pan over low heat. Bring to a simmer, and simmer until the brown sugar and apple sauce are evenly combined. Set aside 1/2 cup for basting.
2. Place the salmon steaks in a ziplock bag with the remaining marinade. Make sure to squeeze out any excess air, and marinate in the fridge for 2 hours.
3. Drain and discard the used marinade and preheat the grill to 400 F.
4. Individually wrap the salmon in tin foil with open tops and place over the flame. Apply the reserved marinade generously to the salmon steaks using a basting brush.
5. When the salmon becomes opaque and flakey, remove from the tin foil and place on the grill. Apply one more coat of the reserved marinade and grill for another 6 minutes.