Teriyaki Salmon

Name: Teriyaki Salmon
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Japanese
Ingredients: 3 Lb Salmon Fillets, Skin On; 1 count Cedar Plank; 2 Tbsp Brown Sugar; 3 Tbsp Soy Sauce; 1 Tbsp Fresh Ginger, Grated

Glazed salmon, grill-first cleanup

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

Glazed salmon, grill-first cleanup. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

367Cal

38gProtein

3gCarbs

20gFat

Ingredients

3 Lb Salmon Fillets, Skin On
1 count Cedar Plank
2 Tbsp Brown Sugar
3 Tbsp Soy Sauce
1 Tbsp Fresh Ginger, Grated

Instructions

Soak plank and prep fish: Soak cedar plank 1 hour. Pat salmon dry. Mix glaze. Score skin lightly so it doesn't curl.
Grill on the plank: Grill indirect at 375°F on the plank 12–18 minutes until salmon flakes at 125–130°F in the thickest part (medium). Skin may stick — that's fine; serve flesh side up.
Glaze and serve: Brush glaze in the last 3 minutes. Rest 2 minutes. Serve from plank or transfer with a wide spatula. Hold backup fillets at 160°F max — salmon toughens fast.
Portion for the hall: Break fillets into portions on trays. Keep skin on for transport — crew can peel if they want. Do not cover tightly or fish steams.

Tonight's spread

Plate Teriyaki Salmon with sides in separate pans so the crew can mix portions.
Line up Teriyaki Salmon on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Slice proteins on a cutting board at the end of the line so everyone sees the smoke ring and char.
Set sauce and pickles on the side — sauced meat holds better on the backup tray.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.

Substitutions

Frozen shrimp is fine — thaw under cold running water and pat very dry.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil