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Grilled Teriyaki Salmon


One whole salmon fillet, skin-on, pin bones removed

Morton’s Sugar Cure

Marinade ingredients:

1 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)

1-inch nob of fresh ginger root, grated

4 to 5 cloves garlic, crushed

2 to 4 tablespoons brown sugar


Combine marinade ingredients in a bowl.

Rub meat side of the filet lightly with Morton’s Sugar Cure.

Place marinade ingredients in a large casserole dish or on a plate with sides so the marinade doesn’t run.

Place the salmon fillet in the marinade; position so the meat is covered.

Marinate for 1 to 2 hours chilled in the refrigerator.

Remove fillets from marinade and discard marinade.

Fire the grill and adjust to 375°.


Place fillet on grill, skin side down.

Cook until the meat starts to bubble and white juice rises to surface, usually 20 minutes.

Carefully remove from the grill with a spatula and serve.