Prep: 2 hours
Cook: About 10 minutes
Makes: 4-6 servings
For The Teriyaki Sauce
1/4 cup reduced-sodium tamari
1/4 cup dry sherry
1 tablespoon sesame oil
1 tablespoon freshly grated ginger-root
2 garlic cloves, put through a garlic press
For The Fish
2 pounds wild Alaskan salmon steaks or fillets
Combine the ingredients for the sauce. Place the fish in a glass or ceramic dish, pour marinade over, and marinate in the refrigerator for 2 hours.
Light a fire in the grill or preheat the broiler on your oven. Remove the fish from the marinade and transfer to a plate. Grill the fish over white coals, or under the broiler, basting with the marinade, for 3 to 4 minutes. Turn and grill, basting again, for another 3-4 minutes. Do not overcook.
Any leftover marinade can be reheated and served with the fish. Garnish with lemon wedges.