Cookbook:Teriyaki Grilled Salmon Steaks

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• 5 ea. (15 ounces / 425 g) salmon steaks
• 2 tbsp black pepper
• 1 tbsp canola oil
• 2 tbsp reduced-sodium soy sauce
• ¼ cup water
• 1 tbsp honey
• 2 tbsp minced ginger
• 2 tbsp minced garlic

1. Season salmon with pepper.
2. Combine remaining ingredients to make teriyaki marinade.
3. Place on hot grill, and cook for 3–4 minutes on each side until flaky. Glaze with teriyaki marinade for the last 2 minutes.
4. Serve and enjoy.

• Garnish with fresh chopped cilantro, black/white sesame seeds, and/or chopped green onions.
• For added heat, add paprika, cayenne, or red pepper flakes to marinade.
• You can substitute olive oil for the canola oil based on preference.