Recipe Background
What to do with your fresh catch? Turn it into Washington Teriyaki Salmon! This simple method makes that flaky salmon so tender and delicious thanks to the sweet and tangy teriyaki sauce it gets drizzled with. The secret, though, is in the special cedar grill plank it's grilled on, ensuring the perfect amount of smokiness in each bite. Reel in great flavors with Washington Teriyaki Salmon!
What to do with your fresh catch? Turn it into Washington Teriyaki Salmon! This simple method makes that flaky salmon so tender and delicious thanks to the sweet and tangy teriyaki sauce it gets drizzled with. The secret, though, is in the special cedar grill plank it's grilled on, ensuring the perfect amount of smokiness in each bite. Reel in great flavors with Washington Teriyaki Salmon!
Ingredients
- 1 orange cut into 10 thin wheels
- 1 (7x16-inch) cedar grill plank soaked per the package directions
- 4 (6-ounce) salmon fillets skinless
- 4 tablespoons teriyaki sauce store-bought or homemade, divided
- 2 green onions thinly sliced
- 1 teaspoon white sesame seeds roasted
Directions
- Preheat the grill to high heat.
- Arrange the orange wheels in a single layer on the soaked cedar plank.
- Evenly place the salmon fillets on top of the orange wheels.
- Evenly drizzle the salmon fillets with 2 tablespoons of the teriyaki sauce, then evenly sprinkle them with the green onions and the sesame seeds.
- Place the cedar plank on the grill and close the lid.
- Reduce the heat to medium-high and cook the salmon fillets until they reach an internal temperature of 140 degrees F, about 15 minutes.
- In a microwave-safe bowl, add the remaining teriyaki sauce and heat in the microwave until it is warm.
- Transfer the cooked salmon fillets to a clean plate and drizzle them with the warmed teriyaki sauce.
- Let the salmon fillets rest until they reach an internal temperature of 145 degrees F, about 2 minutes.
- Serve.
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