The Cook’s Nook with Marcus Cordova

April 30, 2019

When it comes to preparing salmon, there are countless ways to cook a delicious dish everyone will love. However, one of my personal favorites is grilled salmon teriyaki. Not only is it easy to make, but it also blends the perfect balance of sweet and smoky flavor. Plus, the caramelization that occurs from the garlic and soy sauce in the marinade is enough to make every mouth at the table water. Give it a try and be sure to let me know what you think.




  • Teriyaki Marinade
  • 1/3 cup soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons mirin (sweet Japanese rice wine)
  • or dry sherry
  • 1 tablespoon finely grated fresh ginger
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped cilantro
  • 4 fresh boneless salmon fillets (6 oz. each)
  • Vegetable oil, for brushing
  • 1 tablespoon crushed red pepper



  1. For the teriyaki marinade, combine the soy sauce, canola oil, ginger, garlic, rice wine vinegar, pepper flakes, and cilantro in a small mixing bowl. Pour mixture over salmon in a baking dish and marinate refrigerated for about 20-40 minutes.
  2. Preheat a grill to high. Lightly oil the grate.
  3. Arrange the salmon on the grate and grill each side for approximately 4 minutes, until the side are opaque.




  • 1 teaspoon sesame oil
  • 2 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 2 cups pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup chopped cilantro
  • 1/4 cup Mae Ploy
  • 1/2 cup orange juice
  • 1/4 cup rice wine vinegar
  • 2 teaspoons chicken base
  • Corn starch slurry 1/4 cup corn starch 1/4 cup water



  1. In medium sauce pan, sauté garlic and ginger in sesame oil until lightly brown.
  2. Add remaining ingredients and bring to boil.
  3. Thicken with corn starch slurry.


Serve with your choice of vegetables and steamed jasmine rice. Top with teriyaki sauce and garnish with thinly sliced green onions and cilantro sprigs.