Cookin' Outdoors with Johnny Nix                                
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Teriyaki Grilled Salmon

Teriyaki Grilled Salmon


  • 1 whole fillet salmon skin on
  • 1/4 cup vegetable oil
  • 2 tablespoons soy sauce   
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil



  1. Whisk together vegetable oil, soy sauce, rice wine vinegar, garlic, brown sugar, ginger, and sesame oil.   Place fish in a Ziploc bag, and pour marinade over all. Refrigerate for 4 to 6 hours turning frequently.
  2. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.