Salmon Steaks Teriyaki

Skip the bottled stuff. This teriyaki sauce comes together in one bowl from soy sauce (or tamari if you’re keeping it gluten-free), brown sugar, fresh garlic, a squeeze of lemon, and a few drops of toasted sesame oil. You control the salt and sweetness, which bottled glazes never let you do.

Let the sauce stand 20 minutes before it touches the grill. That short rest lets the raw garlic mellow and infuse, so the glaze tastes blended rather than sharp.

Brush the salmon often as it cooks. Each coat reduces against the heat and the brown sugar caramelizes into a sticky, glossy lacquer with lightly charred edges.

Grill the steaks just 4 to 5 minutes a side. Salmon is done the moment it flakes and turns opaque in the center; push it further and it dries out fast.

Chef Tips

• Set aside some sauce that hasn’t touched raw fish for the final brush and for serving, so you’re not basting with raw-fish drippings.
• Oil the grates well; salmon skin and a sugary glaze both love to stick.
• Pull the fish at 125 to 130°F (52 to 54°C) for a moist, just-set center.

Variations

• Add grated fresh ginger or a pinch of red pepper flakes for heat.
• Use the same glaze on salmon fillets or chicken thighs.
• Finish with sliced scallions and a scatter of toasted sesame seeds.