Rating: 4 stars
41 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 0
Susan Quick

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Credit: Maura McEvoy

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until the sugar dissolves.

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  • Place the salmon in a large bowl and toss with marinade to coat. Cover and refrigerate for at least 15 minutes.

  • Toss the cucumbers with the vinegar; cover and refrigerate until ready to serve.

  • Heat grill to medium. Remove the salmon from the marinade and arrange skin-side down on grill; cover with lid. Grill without turning, 8 minutes.

  • Using a large spatula, carefully turn salmon and cook, covered, 2 to 3 minutes longer, just until cooked through but still moist and flaky.

  • Serve salmon with cucumber salad.

Nutrition Facts

calcium 36mg; 342 calories; carbohydrates 7g; cholesterol 100mg; fat 19g; fiber 1g; iron 1mg; protein 35mg; saturated fat 4g; sodium 564mg.
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