Flavorful, rich teriyaki marinade for salmon and other firm seafood.
Ingredients
- Teriyaki sauce: 0.5 cup
- apple juice: 0.5 cup
- brown sugar: 2 Tbsp (to taste)
- balsamic vinegar: 2 Tbsp
- freshly cracked black pepper: 0.5 tsp
- garlic: 3 clove (minced)
- fillets salmon: 2 piece (6 ounce)
Metric Conversion
Stages of cooking
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Whisk teriyaki sauce, apple juice, brown sugar, vinegar, pepper, and garlic together in a small bowl.
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Place salmon fillets in a glass baking dish. Pour marinade over top, cover, and refrigerate for 4 to 6 hours.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Remove salmon fillets from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until reduced, about 5 minutes.
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At the same time, grill salmon fillets on the preheated grill until fish flakes easily with a fork, 3 to 4 minutes per side.
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Serve fillets with reduced marinade drizzled over top.
