Grilled Salmon Teriyaki
- 1 cup soy sauce
- 1/2 cup dry sherry
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup light oil (canola or safflower)
- 8 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 8  salmon fillets, about 6 ounces each
Instructions:
- Whisk together soy sauce, sherry, brown sugar, honey, oil, garlic and ginger. Pour over salmon and marinate 1/2 hour on the counter or 1 hour in the refrigerator.
- Heat grill while salmon is marinating. Place salmon on fish-and-vegetable grill, making sure that all pieces are evenly arranged. Cook approximately 5 minutes on each side, or until salmon flakes apart evenly with a fork.