- Servings: 4
- 1/4 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
- 2 tablespoons Dijon-style mustard
- 2 teaspoons white wine vinegar
- 4 salmon steaks, each about 3/4 to 1 inch thick
DirectionsBlend together teriyaki baste & glaze with honey & pineapple, mustard and vinegar.
Place salmon on grill 8 to 10 inches from hot coals; brush with baste & glaze mixture. Cook 9 to 12 minutes, or until salmon flakes easily with fork, turning over and brushing occasionally with the baste & glaze mixture. (Or, place salmon on rack of broiler pan; brush with baste & glaze mixture. Broil 9 to 12 minutes, 4 to 5 inches from heat, brushing with baste & glaze mixture every 2 to 3 minutes and turning salmon over once after 5 minutes.)
NOTE: Swordfish, halibut or sea bass steaks can be used instead of salmon.