INGREDIENTS:
- ½ cup brown sugar
- 3 garlic cloves minced
- 1 teaspoon ginger minced
- ½ teaspoon red pepper flakes
- 1 cup low sodium soy sauce
- 2 tablespoon rice wine sake
- 2 tablespoon olive oil
- ¼ cup green onion chopped
- 2 pounds king salmon filets
- 2 teaspoon cornstarch
- In a bowl, combine brown sugar, garlic, ginger, soy sauce, red pepper flakes, and rice wine. Reserve ½ cup. Set aside into a small saucepan. In a bowl with the larger amount of marinade, add olive oil and chopped green onion.
- Place salmon filets in a large plastic zip bag. Pour marinade into bag. Close tightly.
- Refrigerate for at least 1 hour. Mix 2 teaspoons cornstarch with 1 teaspoon of water. Add dissolved cornstarch to reserved ½ cup of soy sauce mixture.
- Cook on medium high heat until it begins to thicken into a glaze (about 10 minutes). Fire up the FIREDISC® cooker on medium heat. Spray ‘disc generously with nonstick spray.
- Cook marinated salmon filets for about 6 minutes on each side. Cook time may vary depending on the thickness of your salmon filets. Once salmon cooks through, remove from ‘disc.
- Brush glaze on top. Serve hot.
- NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
- THANKS for the inspiration for this recipe and image: https://simplyhomecooked.com/grilled-teriyaki-salmon/#recipe
