Grilled Salmon with Spicy Teriyaki Glaze

For those of us with lovely early summertime weather it is easy to want to spend all day outdoors. If not all day, then at least enough time to cook dinner over a charcoal grill and perhaps enjoy a beer or two. Whether you call it grilling or barbecuing I’m sure you would agree that not only is it a relaxing way to cook, it is also a fabulous method for imparting maximum flavor to your food. Over the summer I grill my onions alongside my burgers to make a deliciously caramelized topping. I’ve been known to grill corn, zucchini, asparagus and even peaches, as well as many different types of meat skewers. Although I’ve made this salmon dish many times before I’ve always pan seared it and never really thought of grilling it. Until I smelled all the grills going in our little neighborhood and realized that charcoal and a well-seasoned grill impart a smoky, savory flavor that would perfectly compliment the sweet, salty and zesty glaze I had created. At the end of reducing the teriyaki I like to throw in the juice of one or two limes (depending on size); because the glaze is rather sweet they cut the flavor just enough without being sour, and add a fresh, citrusy note that completes the flavors of the dish.

I like to serve this with brown rice and haricot verts sauteed with garlic, mirin and soy sauce.

Grilled Salmon with Spicy Teriyaki Glaze

Serves 2

1 1/4 lbs salmon, portioned into two fillets.
1/2 Tablespoon olive oil
Pepper, to taste

Sauce:

1/4 cup brown sugar
1/4 cup soy sauce
Juice of 1-2 limes (about 3 Tablespoons’ worth)
1/2 teaspoon sriracha or hot sauce of choice
1/4 teaspoon freshly ground black or white pepper

1. Premake the sauce: combine all ingredients, except for the lime juice in a small saucepan over low heat. As sugar melts, stir frequently. Bring the pan down to the lowest heat and reduce for about 15 minutes, or until it has reduced by half.
2. Rinse the salmon thoroughly under cold water and pat dry. Cover both with olive oil and season with pepper. Grill the salmon, skin side down on a covered grill, over medium indirect heat for 3 minutes. Flip, recover and cook for an additional 3 minutes. This will yield salmon which is medium rare. If you want it more medium or well done, add 1 minute per side.
3. If sauce has cooled, reheat it before finishing it with lime juice. Divide between the two fillets and serve.