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Grilled Teriyaki Salmon Recipe

The super-fast marinade for this salmon recipe from Lenita Schafer of Princeton, Massachusetts combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. She relates, “The salmon stays extremely moist and is really yummy.”

This recipe is:

Quick

Diabetic Friendly

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Grilled Teriyaki Salmon Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

3/4 cup reduced-sodium teriyaki sauce
1/2 cup maple syrup
4 salmon fillets (6 ounces each)

Directions

In a small bowl, combine teriyaki sauce and syrup. Set aside 1/4 cup for basting. Pour remaining marinade into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 15 minutes.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place fillets skin side down. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade. Yield: 4 servings.

Nutritional Facts 1 fillet equals 362 calories, 18 g fat (4 g saturated fat), 100 mg cholesterol, 422 mg sodium, 12 g carbohydrate, 0 fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.

Originally published as Teriyaki Salmon in Simple & Delicious January/February 2007, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Grilled Teriyaki Salmon

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(1-1) of 1 reviews

Reviewed on Oct. 29, 2011 by s_pants

I modified the recipe to use in the broiler...cook for 5 minutes and then basted frequently for another 8-10 minutes. I also let it marinate for about 48 hours...had lots of good flavor!