Grilling Instructions

1. Adjust the grill grate to about 4 inches from the heat source. Coat the grate with cooking oil before lighting. Heat the grill to medium high.

2. While the grill is heating, combine 3/4 cup teriyaki sauce, 2 tablespoons packed brown sugar, 1 teaspoon grated fresh ginger root. Reserve 1/4 cup of this marinade and pour the rest into a gallon-sized storage bag. Add four salmon steaks or fillets and toss them around in the bag to coat. Let marinade for 30 minutes.

3. Remove the salmon from the bag using tongs and place on the grill with the skin side up. Grill a 1-inch salmon steak or fillet for about 4 to 6 minutes turning halfway through the cooking time, and brush both sides with the reserved marinade. Thinner cuts will take less time. The salmon will be ready when it begins to change color and appear flaky.

4. Remove the salmon from the grill using a spatula and check for flakiness. Insert a fork into the thickest part of the salmon and twist, pulling slightly upward. The salmon should be opaque and flaky. Removing the skin prior to serving is optional.