Grilled salmon teriyaki

Found this in the Fishmonger Cookbook and have enjoyed it for decades. Fishmonger says "Salmon steaks hold together very well on the grill. Once they're cooked you can easily peel off the skin and remove the center bone."

4 salmon steaks (about 2 pounds) 1/4 cup soy sauce 2 tablespoons honey or maple syrup 3 tablespoons dry sherry 3 tablespoons rice vinegar 1 clove garlic, mashed 1 teaspoon minced ginger root 1 tablespoon olive oil

Combine soy sauce , honey,sherry , vinegar, garlic, ginger root , and oil in saucepan. Bring to boil, reduce heat to simmer, and cook 5 minutes. Let marinade cool to room temperature, then pour over salmon steaks. Let marinate in refrigerator I hour . Grill over hot charcoal 5 minutes per side, brushing with marinade while cooking. Serve immediately along with extra marinade.

Greg Schuster