Grilled Teriyaki Citrus Honey Salmon
Salmon is my absolute favorite fish! I fell in love with my very first bite on a trip to Washington and Oregon years ago – oh how I miss that delicate and delicious dill sauce! With lots of time on our hands, Jim has experimented with lots of new dishes, and here is his latest – Teriyaki Citrus Honey Salmon that will melt in your mouth!
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How to Choose Your Salmon
The best practice is to buy fresh-caught salmon, which is readily available in the Pacific Northwest. However, for those of us on the East Coast of the United States, it is difficult to find fresh-caught salmon. So we’ve found that the best choice is Atlantic salmon in our area. We are looking forward to our next Butcher Box because we have added wild Alaska Sockeye salmon to our order, which is one of our favorite types of salmon.
Atlantic salmon is all farm-raised, and can be raised in Scotland, Canada, Norway, and South America (Chile). The predominant type of Atlantic salmon found in the US comes from Chile, though we prefer Scottish salmon. Scottish salmon are fed krill, tiny fish that look like shrimp. Again, if you are able to get fresh caught salmon, that is what is preferred. But if you buy Atlantic salmon, look for salmon that are fed a diet similar to what they would eat in the wild, which is why we prefer Scottish salmon.
How to Grill Teriyaki Citrus Honey Salmon
Cooking fish is a delicate task – and grilling fish has yielded us the best results! For our teriyaki citrus honey salmon we grill the fillets on cedar planks. Whenever we are able, we try to shop local, so we pick up Scottish salmon (sustainably raised in the open ocean) from Pelican Seafood in Fort Pierce, Florida. Another choice for purchasing salmon is making an addition to your Butcher Box subscription box.
What to Serve with Grilled Teriyaki Citrus Honey Salmon?
A good tasty side dish for teriyaki citrus honey salmon is either quinoa or a garlic pasta. The garlic pasta has a bit more flavor than the quinoa and uses lots of fresh veggies. the garlic sauce is light and delicate enough not to overpower the flavorful salmon.
For a wine, many people say that white wine is for fish and red is for beef. We do like to pair a nice red wine with this salmon dish. If you want to pair a red wine with this dish,stay away from a heavy wine like a Malbec and lean toward a red blend or even a Pinot Noir. We chose to pair Chateau Ste Michelle’s Indian Wells Red Blend and were very pleased. This wine is very fruit foward with a velvety finish with a bit of pepper.
Preparation - 2 Hours Prior to Cooking
Salmon Preparation - 1 Hour Prior to Cooking
Prepare Salmon for Grilling
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