Grilled Salmon


  • Salmon Fillet
  • Olive Oil
  • Teriyaki Sauce
  • Garlic Salt
  • Ground Ginger
  • Fresh Ground Pepper
  • Minced Shallots about 4 or 6
  • White Wine (e.g. Sauvignon Blanc)
  • Butter

Salmon Preparation

  • Coat skin side of the Fillet with Olive Oil
  • Rub meat side of the Fillet with Garlic Salt, Peper, Ginger and Teriyaki; then coat with Olive Oil. Let stand for 15 or 20 minutes.
  • Oil cooking grates
  • Grill over medium high heat 7 minutes per side

Shallot and Wine Sauce Preparation

  • Use medium sized frying pan and medium high heat
  • Add Olive Oil and a pat of Butter; when bubbly add Shallots and saute until translucent
  • Add Wine, bring to a boil, reduce heat somewhat and continue to simmer until thickened
  • Place sauce in small bowl and serve with Salmon