Japanese Style Grilled Salmon


Japanese Style Grilled Salmon

Chef Michael Turner

Serving Size: 5

Time: 35 Minutes

Toasted Sesame& Family Reserve & Sicilian Lemon


  • 2 lb salmon fillets

  • 2 tbsp grated ginger, fresh

  • 1 1/2 tbsp honey

  • 1 tsp wasabi paste

  • 3 1/2 tbsp Tamari soy sauce

  • 1 tbsp Toasted Sesame Olive Oil

  • 2 tablespoons Family Reserve Extra Virgin Olive Oil

  • Juice of one (1) medium lemon


  • Cut the salmon fillets into 4-5 pieces

  • Heat up the grill while brushing the rack with olive oil to prevent salmon from sticking

  • Mix up all the ingredients in a bowl for the marinate (save half of it for later)

  • Put the salmon on a plate skin side facing down, then drizzle the marinate onto it; let it marinate for 20 minutes.

  • Place the salmon on the hot grill, skin side down. Discard the used marinate. Let it grill for about 6 minutes, then turn it over for another 6 minutes until the salmon turns slightly brown in most of the area except the middle of it (keep the middle slightly raw).

  • Remove the salmon from the grill and place it on the plate skin side down. Use the other half of the marinate and drizzle it over the salmon. Remove the skin and serve warm.

Serve over shredded mixed vegetables and pair your favorite white wine for a explosion of flavor!

Optional Olive Oil : Family Reserve, Hickory Smoke, Lemon, Manzanilla.

Optional Vinegar: Black Currant, Honey & Ginger, Pepper & Honey.