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Double K Grilled Salmon

 Double K Grilled Salmon
There’s a little story behind the name of my favorite salmon recipe: When my husband, Kevin, and I couldn’t find a spicy teriyaki-style marinade to our liking, we created one in and named it Double K—for Krista and Kevin. Every time we make this flavorful fish, we get asked how we do it.
8 ServingsPrep: 10 min. + marinating Grill: 20 min.


  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce
  • 3 tablespoons unsweetened pineapple juice
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 salmon fillet (2 pounds)


  • In a small bowl, combine the first nine ingredients. Pour 3/4 cup
  • into a large resealable plastic bag; add salmon. Seal bag and turn
  • to coat; refrigerate for 1 hour, turning occasionally. Set aside
  • remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Place salmon
  • skin side down on rack. Grill, covered, over medium heat or broil
  • over medium heat for 5 minutes. Brush with reserved marinade. Grill
  • or broil 15-20 minutes longer or until fish flakes easily with a
  • fork. Yield: 8 servings.
Nutritional Facts: 4 ounces equals 246 calories,

2 of 2

Double K Grilled Salmon (continued)

Nutritional Facts: 12 g fat (2 g saturated fat), 67 mg cholesterol, 532 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.