Grilled Salmon Fillets with Teriyaki Ginger Butter

ingredient

• 3/4 cup (175 mL) butter, softened
• 3 tbsp (45 mL) soy sauce
• 2 cloves garlic, minced
• 2 tbsp (30 mL) fresh ginger root, grated
• 1 1/2 tbsp (25 mL) packed golden brown sugar
• 1/2 tsp (2 mL) lemon rind, grated
• 1 1/2 tsp (7 mL) lemon juice
• 2 lb (1 kg) thick fresh salmon fillet, cut into 6 portions

Preparation

1. Beat together butter, soy sauce, garlic, ginger root, sugar, lemon rind and juice. Divide mixture in half. Set one half of teriyaki butter aside. Melt remaining half of the butter preparation in a small metal pot on the barbecue.
2. Place salmon fillets, skin side down, on greased grill directly over medium-high heat. Brush with melted teriyaki butter.
3. Cook, with lid open, 10 minutes or until fish flakes when tested with a fork, turning once halfway through grilling; brush often with melted teriyaki butter. Top each serving with reserved unmelted teriyaki butter.