Created by Chef Brandon
Teriyaki Pink Salmon - 454g boneless and skinless Salmon filet portions , 46g teriyaki marinade
Ingredients: Wild BC Pink Salmon, Soy sauce, sherry, brown sugar, ginger, garlic, canola oil, corn starch, guar gum
Allergens: Fish (salmon), soy bean, sulphites, may contain tree nuts.
Cooking Instructions BBQ:
1. thaw in fridge overnight.
2. preheat BBQ to 350F
3. open bag, setting aside excess marinade in a bowl for basting
4. Grill approximately 7-9 minutes total basting before and after flipping.
You can also cook Teriyaki Salmon in an air fryer. Simply use a piece of parchment paper to line the fryer basket, baste with sauce and cook 7-9 minutes.
Chefs tip: garnish with sesame seed and finely chopped green onion before serving!
