- Preparation Time: 2 hours
- Cook time: 10 minutes
- Yield: 4 servings
- 2 lbs Salmon Fillets, skinned
- 1 1/4 cup Soy Sauce
- 1/3 cup Sake, Mirin, or Sherry
- 6 Tbsp Sugar
- 3 Garlic Cloves, minced
- 1 Tbsp Ginger Root, grated
- 1/3 cup Vegetable Oil
Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.
To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with paper towels. Cut the fillet into 8 equal pieces. Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let come to room temperature before cooking.
Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just cooked, 3 to 5 minutes per side, depending on thickness. Serve salmon at once with reserved teriyaki marinade as dipping sauce.