With family in town, its been hard to keep up with everything else we need to do, like create new recipes and post for our website. So today, I’m going to be a little lazy and do a follow up post to an earlier recipe. Yea, I know, but family comes first.
This recipe for teriyaki salmon can be done in the oven or grill, though I prefer it grilled. Serve this with some delicious steamed broccoli for a complete meal!
Grilled Teriyaki Salmon
2 Salmon filets with skin
Adobo Seasoning (for dusting the salmon)
Teriyaki Sauce (reserve some for grilling/baking)
Fresh Ground Black Pepper
*Optional: 2 Tbsp Chives (or Green Onion)
Dust the salmon with adobo seasoning, then place the salmon and teriyaki sauce in a ziplock bag and marinate for at least 20 minutes (though I like to marinate this overnight).
Take the salmon out of the bag and place on an ungreased grill pan, skin side down. You can use a baking sheet too, it really will work the same. You can grease it too, but I like to do ungreased so that the skin sticks and I can just pull up the part I want to serve (use the largest side of the salmon to get it off the skin).
Oven Baked: Preheat the oven to 450 degrees Fahrenheit.
Cook the salmon in the middle of the oven for 14-17 minutes depending on how thick the salmon filets are (for me, 15 minutes on average).
Grilled: Heat grill to hot.
Place fish skin side down and grill with the lid open for 4-5 minutes (depending on thickness). Turn the fish carefully and grill for another 4-5 minutes. Let rest for several minutes, then peel the skin off, starting with the largest side of the salmon.
Garnish with additional teriyaki sauce, chives and a light dusting of fresh ground black pepper.
Serve with steamed broccoli and follow up with our delicious Paleo Brownies!