In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until sugar dissolves. Place salmon fillets in a large bowl and toss with marinade to coat fillets. Cover with plastic wrap and refrigerate at least 30 minutes. Toss cucumbers with vinegar, cover, and refrigerate until ready to serve.
Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium heat. Remove salmon from marinade. Arrange salmon fillets, skin side down, evenly on grill and cover with lid. Grill without turning fillets, 8 minutes. Using a large spatula, carefully turn fillets and cook, covered, 2 to 3 minutes longer, just until salmon is cooked through but still moist and flaky. Serve with cucumber salad.
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This was very good. I served the salmon with rice and sesame string beans. I roasted the salmon for 18 minutes at 400 in the oven. I also made a simple cucumber salad with cider vinegar, sugar, salt and lemon zest. It was excellent as a side salad with the richness of the salmon. I will definitely make this again and again.
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