INGREDIENTS
4 thick salmon pieces, 6-8 oz each kosher salt and freshly ground black pepper
For the Teriyaki Sauce: 1/2 cup Teriyaki Sauce (my favorite is Kikkoman)
1/2 cup water
1/4 cup white sugar
1/4 cup brown sugar
Juice of 2 fresh orange wedges
1 1/2 TB cornstarch, dissolved in 1 TB water dash of ground ginger
Garnish: toasted sesame seeds, thinly sliced green onions
INSTRUCTIONS
Make the Teriyaki Sauce: In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Keep warm. Thoroughly dry salmon with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on) Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness. Drizzle generously with teriyaki sauce and garnish as desired. Serve immediately. Delicious over a bed of rice or over a plate of green salad.
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