What are you serving it with? Are they individual pieces, or a whole side?
I'd just dry brine the salmon with a nice seasoning blend, put in a foil boat with some pads of butter on the fish, oil the foil a bit and toss on a grill or under the broiler. Gas grill is fine, make a little foil pack with some wood chips for some smoke, or so offset charcoal on a kettle with a chunk of wood. I just like the foil boat because I get moist fish every time.
Seasoning, I like a decent Creole blend (Paul Prudhomme blackened redfish magic), mix teriyaki with some honey and lime juice, maybe a dash of hot sauce, and just brush the fish until you get a good lacquer as it cooks. You could always microplane some ginger & garlic into the glaze and chop of up some scallions too.
If you can find it, Adams has a togarashi Japanese 7 spice blend that's good.
Alternatively, I like doing Creole seasoning, butter, fresh dill, slices of lemon, scallions, and capers, and pour some white wine in the foil boat.
Just depends on what sides you're making. Teriyaki salmon doesn't pair well with something like parsley potatoes or a gratin, hence the dill and caper version.
Dr.Retarded
I got cooking duty this Friday. Planning to make salmon with teriyaki. Cheap frozen planks. Rando teriyaki sauce. What is the best way to marinate and cook?
