After catching some coho and chinook salmon on Lake Michigan, we got creative with a variety of ingredients to grill our catch. Teriyaki, brown sugar, honey, fresh ginger and a few other goodies make a perfect marinade and glaze for fresh chinook. Is your mouth watering yet? Wait until you see the pix. Don’t be dissuaded by all the ingredients, it’s actually very very simple – but don’t leave any out. Some of the unique ones like sesame seed oil and hoisin really work together to make one of the best tasting fish marinades I’ve ever tasted. Enjoy!
Mix all ingredients into a bowl until the brown sugar dissolves. Pour about a third of it out into another small bowl – this will be used for a glaze to brush on the salmon as you grill it.
Slice the salmon across the grain, into sections. Leave the skin on (this will hold the fish together as it cooks).
Gently place the salmon sections into the larger bowl and marinate for 20 minutes at room temperature.
Heat the smaller bowl of marinade for a few minutes in a saucepan and it will thicken into a glaze.
Grill the salmon for 5 minutes with the skin up.
Carefully flip the salmon sections over so the skin side is on the grill.
Brush the glaze onto the salmon, close the lid and grill for another 6-8 minutes or until the fish starts to flake.
Carefully remove the salmon from the grill using a spatula and tongs so it doesn’t fall apart.
Serve the sections as a side with a ribeye steak, fresh asparagus, seasoned potatoes and garlic bread.