Create an easy and delicious Asian grilled salmon with Cherry Republic Cherryaki Sauce.
1 salmon filet (about 3 lbs)
1/2 cup Cherry Republic Cherryaki Sauce
- Brush grilling rack with oil. While grill is heating, lay salmon skin side down on a cutting board and cut crosswise into 4 equal pieces. Drizzle about ¼ cup of Cherryaki Sauce over salmon; allow to marinade for 10 minutes.
- Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill 4 to 5 minutes, depending on fish thickness. Turn carefully with a wide spatula and grill another 4 to 5 minutes.
- Transfer the fish to a flat plate, skin side down; spoon another ¼ cup Cherryaki Sauce over the top. Allow the fish to rest for 10 minutes. Remove the skin and serve.