Grilled Teriyaki Salmon
Flip & Fry™ Digital 2-in-1 Grill + Air Fryer
$79.99
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Ingredients
½ cup soy sauce or tamari
2-4 tablespoons honey or maple syrup
¼ cup water
2 tablespoons rice vinegar
1 teaspoon sesame oil
2-3 cloves minced garlic
1 teaspoon fresh grated ginger
Pinch of crushed red pepper
16-20 ounces salmon, about 3-4 fillets
2-3 cups cooked rice
1 tablespoon sesame seeds, to garnish
Green onions, sliced, to garnish
Teriyaki Glaze
½ cup of reserved marinade
½ tablespoon cornstarch
1 tablespoon water
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Instructions
Prepare the salmon marinade in a medium bowl. Add soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, ginger, and pepper and combine. Mix and transfer ½ cup of prepared marinade to a small saucepan to use for glaze later.
Place salmon into a shallow bowl, add remaining marinade, and coat evenly. Marinate in fridge for 30-60 minutes.
Prepare rice according to package instructions.
On the stovetop, prepare the glaze by adding cornstarch and water to the marinade in the saucepan. Then bring it to medium-high heat. Once at a slow bubbling simmer, reduce to low heat, whisking constantly. Set aside.
Unlatch the Grill portion of the Flip & Fry™ and set it up on the countertop to begin grilling. Preheat the Grill to Medium heat and grease the Grill Plate with a small amount of cooking oil.
Place salmon onto the Grill Plate, skin side down, two on each side of the Plate. Cook for about 4-5 minutes. Flip and cook for another 3-4 minutes or until desired doneness.
To serve, brush with the reserved teriyaki glaze and plate with rice. Garish with green onions and extra sesame seeds and crushed red pepper. Sweet, savory, and oh-so satisfying!
Chef's Tips
Tofu can easily be substituted for a tasty teriyaki, vegan style!
