Grilled Salmon with Teriyaki Shallot Butter

Grilled Salmon with Teriyaki Shallot Butter

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Prep:  15m  |  Cook:  10m  |  Total:  25m

Servings: 4



  • 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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