Cookbook:Teriyaki Salmon

Ingredients

 * 4 ea. (24 ounces) wild salmon filets with skin, pin bones removed
 * ½ cup soy sauce
 * 1 tbsp minced ginger
 * 2 tsp minced garlic
 * 2 tbsp rice wine vinegar
 * 1 ½ tsp grated lemon zest
 * 1 tbsp light brown sugar
 * 2 Thai bird chiles, stemmed
 * Sesame oil

Equipment

 * Kettle grill
 * Large chimney starter
 * Natural chunk or hardwood lump charcoal
 * Kitchen towel tied into a roll and soaked in vegetable oil
 * Gallon-size resealable plastic bags
 * Paper towels

Procedure

 * 1) Combine all ingredients except salmon in a blender until smooth. Pour into a plastic bag and add salmon. Toss to coat, seal, removing as much air as possible, and refrigerate up to 4 hours.
 * 2) Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.
 * 3) Preheat 4½ pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel.
 * 4) Add salmon to hottest part of grill skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to make grill marks.
 * 5) Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.