Chili Teriyaki Salmon with Wasabi Mayo and Toasted Sesame Seeds

***The Sea-Run Fly & Tackle Red Hot Cooking Contest Winner by Mark S***

This homemade teriyaki sauce is the perfect sweet and spicy glaze for salmon. When accompanied with the kick of the wasabi mayo, it sends the taste buds jumping like a Thompson trout! Incredible on fresh caught sockeye or to rejuvenate coho that may have spent a little too much time in the freezer. Not only has it impressed everyone who it has been served to, it has converted several “non-fish eaters” into full fledged fin frolickers! There has not been a time where it has been served to a virgin palate and the recipient hasn’t asked for the recipe to take home.

INGREDIENTS

1 Filet Salmon (cut in 4-6 pieces)

TERIYAKI SAUCE

1/2 cup Agave Nectar
1/2 cup Soy Sauce
1-2 Tablespoons chili sauce (Sambal Olek style)
1 Garlic Clove crushed
2 Tablespoons Brown Sugar
1 Teaspoon Ground Ginger

Combine ingredients in a bowl and stir well

WASABI MAYO

3/4 cup Mayo
1-2 Tablespoons Wasabi Paste (depending on desired kick)
1 Tablespoon cream to thin

Combine all ingredients in bowl. Stir and refrigerate.

*4 Tablespoons Toasted Sesame Seeds for topping

DIRECTIONS

Turn BBQ on high and preheat grill. When BBQ is hot, place salmon filets flesh down on grill. Cook for 3-4 minutes until nice grill marks are seared into flesh. I like to use a grooved cast iron griddle for this part. It almost eliminates the meat sticking to the grill and risk losing any tender morsels of salmon. Remember a fish gave its life in order for us to enjoy it, so it would behoove us to make sure it is completely consumed!

Once flesh side of fish is seared, carefully flip over so skin side is down. Turn BBQ to low, baste with teriyaki mixture and close BBQ lid. Repeat basting every 2 minutes until nice succulent saucy glaze develops. Continue to baste and cook until fish is cooked to your preference. Remove from BBQ, put on plate and sprinkle with toasted sesame seeds.

Serve with a healthy dollop of wasabi mayo mixture on the side or drizzle on top of fish if you prefer. I like to make my wasabi mix quite potent as I find the bite of wasabi mixed with the sweetness of the teriyaki is a combination that is overwhelmingly delicious!

Eat and enjoy with your favourite bevy.