If you’re looking to add some variety to what’s on your grill, seafood is a great option to consider. We’d suggest choosing a firm fish that will hold up to the heat of a hot grill. You’ll want to watch it closely when grilling to ensure it doesn’t get overcooked and become tough.
Salmon is a great fish for grilling – The consistency of its firm and fatty skin is forgiving which is great for beginners, and it can be seasoned in multiple ways to appeal to a variety of taste preferences. Expert tip: If you’re considering smoking fish instead of grilling it, spring for an extra fish-only smoker. Otherwise, any future food you smoke will render a fishy flavor.
Also important when grilling any time, but especially important when grilling seafood, is that you clean your grill before and after grilling. If you don’t have a grill bush, use balled up tinfoil and pinch it between tongs, then rub the tinfoil over the hot grill grates to clean off any stuck on bits.
• 3 tablespoons soy sauce
• 3 tablespoons dry vermouth or sherry
• 1 1/2 tablespoons sugar
• 1 teaspoon finely chopped fresh ginger
• 1 garlic clove, minced
• 4 salmon steaks, cut 1 inch thick
(about 5 to 6 oz. each)
• 1 tablespoon olive Oil
• Prepare a hot fire using Cowboy All Natural Lump Charcoal.
• Be sure your grill grate is cleaned and oiled.
• For the teriyaki sauce mix in a small bowl, soy sauce, vermouth, sugar, ginger and garlic. Set teriyaki sauce aside.
• Brush salmon with olive oil and place on the grill, setting 4-6 inches from coals
• While on the grill, brush fish several times with teriyaki sauce , until lightly browned on bottom, about 5 to 6 minutes.
• Using a wide spatula, carefully turn salmon steaks over and brush cooked side with teriyaki sauce.
• Continue to grilling and basting with teriyaki mixture frequently, until second side is browned and salmon is just opaque in center, about 5 to 6 minutes longer.
• Serve alongside grilled asparagus and crispy grilled flatbread, and enjoy!
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