Teriyaki Grilled Salmon

As the weather begins to warm up and spring is teasing us with a few sunny days here and there Brad and I go through our yearly ritual of fear. Fear?  Of what, you may ask.  Bathing suit weather.  Plain and simple.  Summer is a time where we will have to showcase our bodies in small pieces of material after hibernating (in Canadian-speak that means hunkering down indoors and munching on all things bad for you -- chips, beer, nachos, pop ....)". 

This slightly hysterical thinking is quickly followed by us looking at each other and solemnly promising each other that we're going to eat better and exercise regularly because we want to look the best we can while lounging poolside.  *Cue the inspirational music* 

Unfortunately, this promise to avoid all things yummy and lethargic tends to peter out fairly quickly because, let's be honest, yummy and lethargic is oh so easy and kinda nice.  But looking good in a swimsuit is kinda nice too.  More than nice actually.  And herein lies our yearly conundrum.

It was during one of these periods of trying to eat better that I came across this recipe for salmon fillets. Brad and I adore fresh salmon fillets.  There is nothing better than a nicely BBQ'd piece of fresh salmon.  And if I can be honest here -- Brad is wicked awesome on the 'Q.  Wicked ... awesome.  His ability with a BBQ, his dashing good looks and his unsqueemish and manly-man ability to kill all sorts of bugs and arachnids is what ensures him a permanent place by my side.  I know, right.  I'm a total romantic.

Anyhoo, after digging out my fresh ginger from my freezer and whipping up this marinade we were almost giddy with the thought of melt-in-our-mouths teriyaki salmon that night.  While you can easily buy a bottle of teriyaki sauce at the food store it's almost just as easy to whip up your own version (plus it doesn't have yucky preservatives).  Just keep your knobs of fresh ginger in a Ziploc freezer bag and grate it (frozen) when needed.  Fresh ginger truly makes this recipe shine.

So, if you're looking for a recipe to help you stay on a healthier track then give this a shot.  Goodness knows, bathing suit weather will be upon us before you know it!

Inspired by: Simply Recipe's Easy Grilled Salmon

3 salmon fillets, skins on

1/2 cup soy sauce
1/4 cup Mirin (Japanese sweet rice wine) or seasoned rice vinegar **
1/4 cup brown sugar
2 tbsp fresh garlic, minced
2 tbsp fresh garlic, minced
1/4 cup green onions, minced
2 tbsp vegetable oil
Pinch of red pepper flakes

** Mirin can be found alongside the vinegars or soy sauce in your local food store

Combine marinade ingredients in a small bowl.  Stir mixture until the sugar is completely dissolved.

Pour marinade into a casserole dish (or a plate with sides so the marinade doesn't run). Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade. Marinate for at least 1-2 hours in the refrigerator. Before grilling, remove fillets from marinade and discard marinade.

Heat your BBQ to medium-high (approximately 450F).

Lightly grease a piece of aluminum foil large enough to hold all three pieces of fish.  Place foil on a tray and put fish, skin side down, onto the foil.  Slide the foil onto your heated BBQ.  Cook, with the BBQ lid down and without turning, for 15-17 minutes or until the salmon is cooked but slightly coral in the centre.

To serve, use a thin metal spatula to lift each portion off of the foil, leaving the skin behind.

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