- 3 tablespoons soy sauce
- 3 tablespoons dry vermouth or sherry
- 1 1/2 tablespoons sugar
- 1 teaspoon finely chopped fresh ginger
- 1 garlic clove, minced
- 4 salmon steaks, cut 1 inch thick
- 1 tablespoon vegetable oil
Prepare hot fire using all-natural lump charcoal. In a small bowl combine soy sauce, vermouth, sugar, ginger and garlic. Set teriyaki sauce aside.
Brush salmon with oil and place on an oiled grill, setting 4-6 inches from coals. Grill, brushing fish several times with teriyaki sauce, until lightly browned on bottom, about 5 to 6 minutes.
Using a wide spatula, carefully turn salmon steaks over and brush cooked side with teriyaki sauce.
Continue to grill, basting frequently, until second side is browned and salmon is just opaque in center, about 5 to 6 minutes longer.