Description
This Grilled Teriyaki Salmon with Pickled Radish recipe brings together the rich, savory flavors of teriyaki-marinated salmon grilled to perfection, complemented by the tangy and slightly sweet crunch of quick pickled radishes. A simple yet impressive dish ready in just 40 minutes, perfect for a healthy and flavorful meal.
Ingredients
Scale
Salmon and Marinade
- 2 (6-ounce) salmon fillets
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
Pickled Radish
- 1 cup thinly sliced radishes
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Prepare the Marinade: In a small bowl, whisk together teriyaki sauce, olive oil, garlic powder, ginger powder, salt, and pepper until well combined to create a flavorful marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them, making sure they are well coated. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to penetrate the fish.
- Make the Pickling Liquid: In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt completely dissolve.
- Pickle the Radishes: Remove the pickling liquid from heat and pour it over the thinly sliced radishes in a bowl. Let them sit at room temperature for at least 15 minutes to develop a crisp, tangy pickle.
- Preheat the Grill: Heat your grill to medium-high heat to ensure even cooking and nice grill marks on the salmon.
- Grill the Salmon: Remove the salmon from the marinade and discard any remaining marinade. Place the fillets skin-side down on the grill and cook for 4 to 5 minutes per side, or until the fish flakes easily with a fork and is cooked through.
- Rest and Serve: Remove the salmon from the grill and let it rest for a few minutes to retain its juices. Serve each fillet topped generously with the pickled radish for a burst of fresh flavor.
Notes
- Marinate the salmon for at least 30 minutes but no more than 2 hours to avoid overpowering the delicate fish.
- Use thinly sliced radishes for quick pickling to achieve the best texture and flavor absorption.
- If you don’t have a grill, you can also broil the salmon in the oven or cook it on a stovetop grill pan.
- Leftover pickled radish can be stored in the refrigerator for up to 3 days.
