Easy Grilled Teriyaki Salmon
- 1 ½ pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- fresh or dried ginger to taste
- salt to taste if you want (I don’t use any)
- 2 tsp hot sauce for heat lovers (totally optional)
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ⅓ cup water
- ¼ cup olive oil
- Season salmon fillets with lemon pepper, garlic powder, ginger, and salt and rub in.
- Mix soy sauce, brown sugar, water, and olive oil together in a one gallon zip lock bag until the sugar is dissolved; add salmon, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Remove salmon from marinade and seal in tin foil with the skin side down.
- Put leftover marinade in a sauce pan and simmer until it reduces to a sauce you can drizzle.
- While doing that, place tin foiled salmon on the preheated grill, skin side up to start with. Grill salmon about 4 minutes per side.
Note: For medium to medium-rare, aim for an internal temperature of 135°F when you remove it from the heat. The fish will continue cooking a bit after it comes off of the heat inside the tin foil, but it will remain tender and moist inside (according to the USDA, it should still reach 145°F). You can experiment with this to get your grilled preference.