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Teriyaki Salmon With Cucumber Salad

Maura McEvoy
Serves 6 Hands-On Time: 20m Total Time: 50m

Ingredients

  • 2/3 cup teriyaki sauce
  • 1/4 cup light or dark brown sugar
  • 1 garlic clove, minced
  • 6 (6-ounce) salmon fillets, 1 1/2 inch thick
  • 2 English cucumbers (or 4 regular), thinly sliced (about 4 cups)
  • 3 tablespoons seasoned rice (sushi) vinegar
  • cooking oil spray

Directions

  1. In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until sugar dissolves, Place salmon fillets in a large bowl and toss with marinade to coat fillets. Cover with plastic wrap and refrigerate at least 30 minutes. 
  2. Toss cucumbers with vinegar, cover, and refrigerate until ready to serve.
  3. Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium heat. Remove salmon from marinade. Arrange salmon fillets, skin side down, evenly on grill and cover with lid. Grill without turning fillets, 8 minutes. Using a large spatula, carefully turn fillets and cook, covered, 2 to 3 minutes longer, just until salmon is cooked through but still moist and flaky. Serve with cucumber salad.
     
By Susan Quick,  June 2000
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Quick Tip

In general, opt for U.S. farmed fish over wild.

Nutritional Information

  • Per Serving
  • Calories 342
  • Calcium  36mg
  • Carbohydrate  7g
  • Cholesterol  100mg
  • Fat  19g
  • Fiber  1g
  • Iron  1mg
  • Protein  35mg
  • Sat Fat  4g
  • Sodium  564mg
What does this mean? See Nutrition 101.

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