Grilled fish tail with glaze served on a white plate alongside a portion of thinly sliced cucumber salad.

Recipes /

Teriyaki Salmon Collar Sunomono

Name: Teriyaki Salmon Collar Sunomono
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 1 hour, 3 minutes
Ingredients: Salmon; Teriyaki

Serves 2

Total Time 1 hour, 3 minutes

Prep Time 10 minutes

Inactive Time 45 minutes

Cook Time 8 minutes

Ingredients

Sunomono
1 English cucumber
2 tablespoons kosher salt
1 tablespoon sugar
½ cup vinegar
⅓ cup water
1 teaspoon Kikkoman® Sesame Oil
1 tablespoon sesame seeds

Salmon
2 salmon collars
Salt, to taste
¼ cup Kikkoman® Teriyaki Takumi, Original

Directions

Thinly slice cucumber. Place into a mixing bowl and add salt. Stir the cucumbers to evenly distribute salt. Let it sit for 10 minutes.
Drain the liquid that has been pulled from the cucumbers. Add sugar, vinegar, and water. Mix until sugar is dissolved. Let it sit for 30 minutes.
Drain and squeeze out the cucumbers. Add sesame oil and sesame seeds to finish.
Heat up charcoal or gas grill to medium-high heat or about 425ºF. Season salmon collars lightly with salt to taste and place on the grill. Allow the salmon to sear for 2 minutes on both sides, brushing on the first layer of Takumi to avoid burning on each side.
Brush on another light layer of Takumi onto both sides after searing is complete. Cook an additional 1 minute per side, then brush on another coat of Takumi and cook for 2 more minutes.
Take collars off the grill and brush on more Takumi to finish.