Skip to main content

Grilled Salmon with Ponzu

Image for Grilled Salmon with Ponzu

ingredients

24 (6-ounce) skin-on salmon filets
6 cups Kikkoman Ponzu Sauce
Vegetable oil
Salt and pepper
48 lemon slices
48 scallions, trimmed
Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
Shichimi togarashi (Japanese spice mixture)

directions

Marinate salmon in 3 cups ponzu for 30 minutes to 1 hour, turning occasionally.

For each serving, to order, pat 1 salmon filet dry; brush with lightly with vegetable oil and season with salt and pepper. Toss 2 lemon slices and 2 scallions with vegetable oil, season with salt and pepper. On a gas or charcoal grill, grill salmon on flesh side, turning once to form crosshatch grill marks. Turn and grill on skin side until done. Grill lemon slices and scallions until grill-marked; cut scallions into long slivers. Plate salmon; garnish with lemon slices and scallions. Drizzle with 2 tablespoons ponzu and a few drops of sesame oil; sprinkle with shichimi togarashi.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
Click to scroll back to the top