Teriyaki Salmon

Teriyaki Salmon cooked over fire - recipe from our Cookout Live today.

Cooked on the 600mm Stainless Steel Woodee Fire Pit and grill over kiln dried wood.

Serves 4


  • 4 salmon steaks

For the Teriyaki sauce:

  • 2 tbspn soy sauce

  • 1 1/2 tbspn brown sugar

  • 1 clove garlic – crushed

  • Thumb size piece of fresh ginger – grated

  • 1 tbspn runny honey

  • 1 tbspn mirin or sherry vinegar

  • Good squeeze of lemon juice


  • 2 Pak choi or red Chicory

  • Sesame seeds

  • 2 spring onions - finely sliced

  • Fresh Red Chilli - finely sliced


Let’s Cook

Put all the ingredients for the teriyaki sauce into a zip lock bag and mix well together.

Place the salmon steaks into the bag and massage the marinade into the salmon. Leave for a couple of hours (min 20 mins) to allow the flavours to mingle together.

Place the grill on to the fire pit and allow to heat up. Brush with a little rapeseed oil and place the steaks skin side down onto the grill and leave them for 7-8 minutes, brush with some of the leftover marinade, before turning them over and cook for 5-7 minutes. Keep brushing the marinade over the salmon while it’s cooking.

Cut the Chicory or Pak Choi in half, brush lightly with a little oil and place onto the grill, and season with salt and pepper. Turn them over when turning the salmon.

Serve the salmon on the grilled Chicory or Pak choi and sprinkle over some sesame seeds and some finely sliced spring onions and Red Chilli. Enjoy!

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