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Grilled Salmon Fillets with Teriyaki Ginger Butter
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 10 mins
- Yields 6 servings
Preparation
What You Need
3/4 cup
(175 ml)
butter, softened
3 tbsp
(45 ml)
soy sauce
2
cloves
garlic, minced
2 tbsp
(30 ml)
fresh ginger root, grated
1 1/2 tbsp
(25 ml)
packed golden brown sugar
1/2 tsp
(2 ml)
lemon rind, grated
1 1/2 tsp
(7 ml)
lemon juice
2 lb
(1 Kg)
thick fresh salmon fillet, cut into 6 portions
Instructions
Beat together butter, soy sauce, garlic, ginger root, sugar, lemon rind and juice. Divide mixture in half. Set one half of teriyaki butter aside.
Melt remaining half of the butter preparation in a small metal pot on the barbecue.
Place salmon fillets, skin side down, on greased grill directly over medium-high heat. Brush with melted teriyaki butter.
Cook, with lid open, 10 minutes or until fish flakes when tested with a fork, turning once halfway through grilling; brush often with melted teriyaki butter. Top each serving with reserved unmelted teriyaki butter.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 459 CaloriesProtein: 34 g
Carbohydrate: 5 g
Fat: 33 g
Calcium: 3 % / 32 mg
Fibre: 0.08 g
Sodium: 786 mg
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