Jerome D.
TVWBB All-Star
My family eats salmon once a week, and I've been getting a little tired of the grilled salmon with BBQ rub that I typically make. The night before, I threw together a teriyaki glaze by reducing some pineapple juice, adding some soy sauce & mirin, whisking in a little sesame oil, and thickening with arrowroot starch. The filets were seasoned with just salt and pepper, then glazed on the grill after flipping. Thanks for checking out the photos!
