• Cooking Time: 8–9
  • Servings: 4
  • Preparation Time: 20



  • 4–6 oz salmon fillet
  • 4 cups teriyaki sauce
  • 2 tbsp sesame oil
  • 1 tsp fresh garlic, chopped
  • 1 tsp ground black pepper
  • 1 stalk fresh leeks


  • ---Teriyaki Glaze---
  • Pour teriyaki sauce and garlic into a 2 quart saucepan and bring to a boil.
  • Adjust heat to a simmer and reduce by half.
  • Set aside for use with salmon.
  • ---Salmon---
  • Rub salmon with sesame oil on both sides.
  • Generously sprinkle black pepper on salmon.
  • Place the salmon fillet, belly side down on the grill; cook for 2 minutes.
  • Rotate salmon 90 degrees clockwise and continue cooking for 2 more minutes.
  • Flip salmon so that the grill marks are showing.
  • Take the teriyaki glaze, using a basting brush, brush the salmon generously with the glaze and continue cooking for
  • 4–5 minutes.
  • Remove the salmon from the grill and place on a plate to rest for a few minutes.
  • Brush the salmon once before serving to your guests.
  • ---Leeks---
  • Chop leeks and only use the white, discard the green leaf-like portions.
  • Slice each leek in half lengthwise and continue to julienne the leeks.
  • Place the leeks in cold water and rinse off the dirt.
  • Remove the leeks from the bowl and place them on a towel to dry.
  • In a sauté pan, melt butter and sauté the leeks until they are caramelized.
  • Place leeks on top of salmon when serving.
  • Serve with various sides, such as white or brown basmati rice, fried rice, buckwheat noodles, steamed asparagus, broccoli, or any other vegetable you desire.

Author Credit: Michael Demar

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