My husband has done some interesting jobs over the years. He once took a break from the regular 9–5 to work seasonal positions for a year: grooming ski slopes in Vermont during the winter, crewing a sailboat from Trinidad to Saint Lucia in the summer, and then wandering the islands with little more than a beach to sleep on and hotel breakfast bars to enjoy. I love that adventurous streak in him.
By far the most memorable job he had that year was working at a salmon cannery in Alaska. Whenever we have salmon for dinner he tells stories from that time—images of being chest-deep in fish on a smelly boat, using a powerful pump to move salmon onto conveyor belts for filleting, and seeing bald eagles as common as city pigeons. He also tells tales of massive Kodiak bears rummaging through the cannery’s garbage.
I can’t imagine living so close to wildlife; it would make me nervous. I’m not a fan of bugs, so the idea of bears and eagles nearby gives me the chills. I’m grateful he stayed safe, though, because that adventurous year ended with him meeting me and eventually marrying me. 
Recently we served salmon for dinner when we hosted my mother-in-law and her twin sister, LaLa (Laura). They raved about the meal and said they felt like royalty after eating like that for a few days. LaLa declared this salmon the best she’d ever eaten—which is high praise since she eats salmon often. Thanks, LaLa!
A couple of years ago a friend invited me to dinner and served teriyaki salmon cooked in foil on the grill. It was delicious even with store-bought sauce. That inspired me to develop my own teriyaki blend. I experimented—adding a bit of this, more of that—until the sauce tasted just right.
My homemade teriyaki sauce combines soy sauce, mirin, honey, lime juice, molasses, shallots, garlic, and fresh ginger. I spoon it over salmon placed on doubled aluminum foil, seal each piece into a packet, and grill. In about 20 minutes you have tender, flavorful salmon that’s hard to describe but easy to love. Give it a try. 
Teriyaki Salmon
Main Dish
10
20
30
4
Edyta
Ingredients
- Salmon, cut into 1.5 inch wide pieces
- 1 shallot , finely chopped
- 2 garlic cloves , minced
- 1 inch fresh ginger , grated
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 2.5 tablespoons honey
- 1 tablespoon molasses
- Juice from 1/2 a lime
- Green onions for garnish
Instructions
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Preheat your grill to medium heat.
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In a small bowl combine shallot, garlic, grated ginger, soy sauce, honey, mirin, molasses, and lime juice.
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Place each salmon piece on a doubled sheet of aluminum foil (or use a heavy-duty sheet for multiple pieces).
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Pour the sauce over each piece of salmon.
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Seal the foil to create individual packets.
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Place the packets on the hot grill, close the lid, and cook for about 20 minutes.
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Open the packets, plate the salmon, garnish with sliced green onions, and serve with rice and a green salad or vegetables of your choice.
Tried this recipe?
Show me on Instagram or tag #eatingeuropean if you share your result.