Grilled Salmon with Teriyaki Shallot Butter

Grilled Salmon with Teriyaki Shallot Butter

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  • 1 medium shallot (or 1 Tbsp. minced)
  • 3 Tbsp. unsalted butter, melted
  • 3 Tbsp. Soy Vay® Veri Veri Teriyaki® Marinade & Sauce (with some extra for finishing)
  • 4 center-cut salmon fillets
  • salt and pepper, to taste


  • 1.
    Mince the shallots.
  • 2.
    Mix in the shallots and Veri Veri Teriyaki sauce into the melted butter. (If the butter in the sauce starts to harden, you may need to warm it up again.)
  • 3.
    Season salmon with salt and pepper on both sides.
  • 4.
    Prepare a charcoal grill for direct cooking over medium-high heat.


  • 1.
    Grill the fish for about 5 minutes on each side, basting the fillets with the sauce as it cooks. The meat should be opaque, flake easily with a fork, and have an internal temperature of at least 145°F.
  • 2.
    When the fish is done, remove from the grill and drizzle with extra sauce.
  • 3.
    Serve immediately.



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