After catching some coho and chinook salmon with Wolfpack Adventures on Lake Michigan, we got creative with a variety of ingredients to grill our catch. Teriyaki, brown sugar, honey, fresh ginger and a few other goodies make a perfect marinade and glaze for fresh chinook. Is your mouth watering yet? Wait until you see the pix. Enjoy!
Ingredients
1-2 pounds of salmon filets with skin on one side
3 tsp Hoisin Sauce
4 tbsp Teriyaki Sauce
2 tbsp Soy sauce
2 tsp Honey
2 tsp Sesame Seed Oil
1/3 cup of Light Brown Sugar
2 tbsp Minced Garlic
1 Green Onion
2 tsp fresh Shredded Ginger Root
2 tsp White Vinegar
Directions
Mix all ingredients into a bowl until the brown sugar dissolves. Pour about a third of it out into another small bowl – this will be used for a glaze to brush on the salmon as you grill it.
Slice the salmon across the grain, into sections. Leave the skin on (this will hold the fish together as it cooks).
Gently place the salmon sections into the larger bowl and marinate for 20 minutes at room temperature.
Heat the smaller bowl of marinade for a few minutes in a saucepan and it will thicken into a glaze.
Grill the salmon for 5 minutes with the skin up.
Carefully flip the salmon sections over so the skin side is on the grill.
Brush the glaze onto the salmon, close the lid and grill for another 6-8 minutes or until the fish starts to flake.
Carefully remove the salmon from the grill using a spatula and tongs so it doesn’t fall apart.
Serve the sections as a side with a ribeye steak, fresh asparagus, seasoned potatoes and garlic bread.
If this sounds good, call Captain Jerrad Kalmerton and book your trip with Wolfpack Adventures HERE to get the best freshwater salmon in the Midwest!
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