Description

This Grilled Teriyaki Salmon with Pickled Radish pairs juicy, flavorful salmon fillets marinated in a savory teriyaki sauce with crisp, tangy homemade pickled radishes. Perfectly grilled to achieve a smoky, caramelized crust, this quick and easy recipe is a delightful combination of sweet, savory, and bright flavors, ideal for a healthy weeknight dinner or an impressive meal for guests.

Ingredients

Scale

For the 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

For the Pickled Radish

1 cup thinly sliced radishes
1/2 cup rice vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt

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Instructions

Prepare the marinade: In a small bowl, whisk together the teriyaki sauce, olive oil, garlic powder, ginger powder, salt, and pepper to create a flavorful marinade.
Marinate the salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 2 hours for more intense flavor.
Make the pickling liquid: In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are fully dissolved.
Pickle the radishes: Remove the pickling liquid from heat and pour it over the thinly sliced radishes in a bowl. Let them sit for at least 15 minutes to develop a crisp, tangy bite.
Preheat the grill: Heat your grill to medium-high. Remove the salmon from the marinade, discarding the excess marinade to prevent flare-ups on the grill.
Grill the salmon: Place the salmon fillets on the grill skin-side down. Grill for about 4 to 5 minutes per side, or until the salmon is cooked through and flakes easily with a fork, developing a nicely charred exterior.
Rest and serve: Remove the salmon from the grill and let it rest for a few minutes to allow juices to redistribute. Serve topped with the bright, tangy pickled radish for a refreshing contrast.

Notes

Marinating the salmon for longer enhances the flavor but do not exceed 2 hours to avoid the fish becoming mushy.
Use thinly sliced radishes for quicker pickling and better texture.
Ensure the grill is well preheated to prevent the salmon from sticking.
Leftover pickled radishes can be stored in the refrigerator for up to one week.
For a gluten-free version, use gluten-free teriyaki sauce.