Ingredients

  • 2 pounds Salmon steaks, or fillets
  • Teriyaki Sauce

Directions

1. Pin bone salmon with kitchen needle nose pliers or tweezers. i.e. run fingers over flesh and feel for bones. Pull-out bones. This is a bit tedious, but your guests will love you for it. Fillets have a lot more pin bones than steaks. They tend to run down the fish, in a line, in the fleshiest part of the fillet.
2. Marinate salmon in teriyaki sauce for 30 minutes, if steaks, and 20 minutes for fillets.
3. Preheat grill. Lower heat to medium. A broiler will do, but probably will take less time. Will have fish smell for a few days.
4. Salmon Steaks: Cook salmon steaks 6-8 minutes a side. 6 minutes if you like it a bit rare, 8+ minutes if well done.
5. Fish is done when there are numerous, white protein beads on the surface.
6. Salmon Fillets: Fillets cook much quicker than steaks, but cook unevenly if left as purchased. For a more even cooking experience, trim the fillet length-wise so the thinner part is separate from the thicker part. You may not want to serve the thinner part to guests, it makes good left-overs.
7. Put skin side down, lower heat to medium, and cook 6-8 minutes. Do not turn over. Look for a good collection of white protein beads on surface.



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