Kama Sutra Saki Teriyaki Salmon
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his wild hair, pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Quickie Griller!
Kama Sutra Saki Teriyaki Salmon
This is one Quickie you won’t soon forget!
You Need... My World Famous BBQ - Grilling Planks and Saki Teriyaki Marinade!
Get Ready...
1 Cedar Grilling Plank, soaked in water for a min. of 1 hour
1 Spray bottle of water
4 Skinless fresh salmon portions, approx. 6 oz each
1 cup + 2 tbsp. Saki Teriyaki Marinade!
1 cup Fresh or thawed lump crabmeat
1 Green onion, chopped
1 tbsp. Melted butter
Get Grilling!
• Marinate salmon in 1 cup of Saki Teriyaki Marinade for 10 -15 minutes;
turning to coat, cover and refrigerate for 10 minutes.
• Mix together crabmeat, green onion, melted butter and 2 tablespoons of
Saki Teriyaki. Set aside.
• Preheat grill to medium-high – not less than 500ºF.
• Remove salmon from marinade and discard leftover marinade.
• Place salmon “skin” side down, evenly spaced on presoaked Cedar Grilling Plank.
• Top each salmon filet with an equal amount of crab mixture pressing gently so it
sticks to the salmon.
• Plank salmon for 20-25 minutes until the salmon is just done, checking
occasionally to ensure that the plank has not caught fire. There is no flipping or
turning the fish.
• Remove salmon from grill and serve immediately.
• If your plank should ignite then turn the heat down and use the spray bottle of
water to douse the flames.
• Serves 4
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Click here for video transcript
Quickie Grill Recipe #2: Kama Sutra Saki Teriyaki Grilled Planked Salmon.
So what we’re going to do is we’re going to take my Saki Teriyaki, marinade in basting sauce and we’re going to pour it over the top of four Atlantic salmon fillets. You can’t be specific, whatever you want. Just put 1 cup’s worth right there like that, and then just take a pair of tongs. Make sure you get the marinade all over the salmon. Now with seafood, salmon specifically, but all seafood, you don’t need to marinade more than 10-15 minutes to infuse the flavours in the fish. Any longer, you’re going to start to cook the fish. So, this is very, very quick.
So while this is marinating just like that, we’re going to make a topping for our planked salmon. We’re going to take a cup of lump crab meat. We’re going to add a few tablespoons of melted butter to this just like that, we don’t need too much. Now, we’re going to take a little bit of fresh chives or green onion, whatever you’ve got, just put that in there. If you wanted to add a little bit of fresh dill, you can. That’s your option. So take it like this, chop, chop, chop, chop, chop, chop, with the tops, add that in. Take our tongs and mix it up, very simple. We don’t need to add salt. You don’t need to add any pepper. It will be seasoned enough that you don’t need to add all these extra spices into this. Nice, quick and simple.
So, we’re going to take a cedar grilling plank. This is my cedar grilling plank. You can also get in it in oak and in maple flavors. It’s untreated western red cedar. It’s about ½ inch thick, 12 inches long and 6 inches wide and you’re going to soak it in water for a minimum of 1 hour. This is going to give you a sweet aromatic smoke and it’s the dead easy way to cook your salmon. It’s the best way to cook your salmon. It’s the only way you should cook your salmon.
So, we’re going to take the salmon out of the marinade and we’re going to place them evenly spaced on this cedar plank. We’ve preheated our grill to approximately 400 degrees, all three of our burners are up and running. We’re going to take this crab mixture. I’m going to put an equal amount on top of each fillet, take it and spread it out nice and evenly and then cover the entire surface of the salmon with the crab. If you wanted to do this with baby shrimp, you could. If you wanted to do scallop, on top, mussels, clams that are precooked, you can do anything you want on top of these things. But this is Kama Sutra Salmon. You take that and open your grill and place it in the centre, hear the sizzle. We’ve got the burner set at medium, looking at our temperature gage, it’s at 400 degrees and we’re going to let that plank cook for 20-25 minutes. You’re going to check it periodically just to make sure that the plank is not engulfed in flames or is ignited. And if so, you’re going to turn the heat down a little bit lower and you’re going to spray it out with a little bit of water.
Alright, you can see the smoke coming out of the back of the grill, you slowly open it up and have a look, get a little spray bottle of water just in case the lank should ignite, it’s cooking nicely. These are about 1 inch to 1 ½ inch thick fillets and it’s not going to take too long for it to be done. I like my salmon to be a beautiful medium to medium rare. If you like it well done, just leave it on a little bit longer.
What’s amazing about this recipe is that if you do have left overs, let it get icy cold and then the next day, mix in a spoonful of my red neck white sauce and you’ve got the best cedar plank salmon salad sandwiches you’ll ever have.
Alright, that’s good. This needs about another 5 minutes and then we’ll be ready to eat. Alright, all ready. Look at this, that’s amazing,. Off the grill. Always set your hot plank on another plank so that you don’t set anything else on fire. Alright, and there we have our salmon. Cedar Plank Salmon, Kama Sutra Plank Salmon topped with crab meat and my Saki Teriyaki sauce, quick and easy. It’s a Quickie griller for you. Get together with some friends and family and have a really delicious time.
So what we’re going to do is we’re going to take my Saki Teriyaki, marinade in basting sauce and we’re going to pour it over the top of four Atlantic salmon fillets. You can’t be specific, whatever you want. Just put 1 cup’s worth right there like that, and then just take a pair of tongs. Make sure you get the marinade all over the salmon. Now with seafood, salmon specifically, but all seafood, you don’t need to marinade more than 10-15 minutes to infuse the flavours in the fish. Any longer, you’re going to start to cook the fish. So, this is very, very quick.
So while this is marinating just like that, we’re going to make a topping for our planked salmon. We’re going to take a cup of lump crab meat. We’re going to add a few tablespoons of melted butter to this just like that, we don’t need too much. Now, we’re going to take a little bit of fresh chives or green onion, whatever you’ve got, just put that in there. If you wanted to add a little bit of fresh dill, you can. That’s your option. So take it like this, chop, chop, chop, chop, chop, chop, with the tops, add that in. Take our tongs and mix it up, very simple. We don’t need to add salt. You don’t need to add any pepper. It will be seasoned enough that you don’t need to add all these extra spices into this. Nice, quick and simple.
So, we’re going to take a cedar grilling plank. This is my cedar grilling plank. You can also get in it in oak and in maple flavors. It’s untreated western red cedar. It’s about ½ inch thick, 12 inches long and 6 inches wide and you’re going to soak it in water for a minimum of 1 hour. This is going to give you a sweet aromatic smoke and it’s the dead easy way to cook your salmon. It’s the best way to cook your salmon. It’s the only way you should cook your salmon.
So, we’re going to take the salmon out of the marinade and we’re going to place them evenly spaced on this cedar plank. We’ve preheated our grill to approximately 400 degrees, all three of our burners are up and running. We’re going to take this crab mixture. I’m going to put an equal amount on top of each fillet, take it and spread it out nice and evenly and then cover the entire surface of the salmon with the crab. If you wanted to do this with baby shrimp, you could. If you wanted to do scallop, on top, mussels, clams that are precooked, you can do anything you want on top of these things. But this is Kama Sutra Salmon. You take that and open your grill and place it in the centre, hear the sizzle. We’ve got the burner set at medium, looking at our temperature gage, it’s at 400 degrees and we’re going to let that plank cook for 20-25 minutes. You’re going to check it periodically just to make sure that the plank is not engulfed in flames or is ignited. And if so, you’re going to turn the heat down a little bit lower and you’re going to spray it out with a little bit of water.
Alright, you can see the smoke coming out of the back of the grill, you slowly open it up and have a look, get a little spray bottle of water just in case the lank should ignite, it’s cooking nicely. These are about 1 inch to 1 ½ inch thick fillets and it’s not going to take too long for it to be done. I like my salmon to be a beautiful medium to medium rare. If you like it well done, just leave it on a little bit longer.
What’s amazing about this recipe is that if you do have left overs, let it get icy cold and then the next day, mix in a spoonful of my red neck white sauce and you’ve got the best cedar plank salmon salad sandwiches you’ll ever have.
Alright, that’s good. This needs about another 5 minutes and then we’ll be ready to eat. Alright, all ready. Look at this, that’s amazing,. Off the grill. Always set your hot plank on another plank so that you don’t set anything else on fire. Alright, and there we have our salmon. Cedar Plank Salmon, Kama Sutra Plank Salmon topped with crab meat and my Saki Teriyaki sauce, quick and easy. It’s a Quickie griller for you. Get together with some friends and family and have a really delicious time.
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