Grilled Asian Salmon served with Sweet Pickled Cucumbers

Grilled Asian Salmon served with Sweet Pickled Cucumbers
May 23, 2013, 11:45 am
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  • 1 salmon filet per person, skin on is fine
  • ¼ cup Soy Sauce
  • ¼ cup Terraki
  • 1 teaspoon garlic, minced (the kind in the tube is great)
  • 1 teaspoon ginger, mined  (tube again)
  • 3 T brown sugar
  • 2 T Dijon mustard
  • 2 T honey
  • 2 T olive oil 

Mix all ingredients in a Ziploc bag and add the salmon to marinate for 30 minutes to 1 hour; longer if needed for your tailgate.

Note:  You don’t have to measure if you don’t want to…just throw everything together or omit anything you don’t have on hand. 

Sweet Pickled Cucumbers

  • Sliced English cucumbers and/or pickling cucumbers, do not peel (use a mandolin or slice as thin as possible)
  • 1 teaspoon salt
  • 1 T sugar
  • 1 t white sesame seeds
  • 1 t black sesame seeds
  • Rice wine vinegar 

Place cucumbers in a jar or container with a tight fitting lid, add all ingredients and cover with rice wine vinegar.  

Make at least 1 day in advance to allow cucumbers to soak up sweet and salty flavors. 

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