grilled salmon + bbq peach teriyaki sauce

So much to love about this recipe.

1. Wild caught Alaskan sockeye salmon grilled.
2. Grilled peaches.
3. Those grilled peaches in a teriyaki sauce over my salmon wow.

In my teriyaki sauce I use both cornstarch and peaches to thicken the sauce. Traditionally, teriyaki sauce only relies on cornstarch as a thickener. Thickeners come in many forms, although cornstarch is perhaps one of the most popular. Starch molecules are long chains of glucose molecules linked together. When exposed to hot water, starch molecules are disrupted by the energy of the hot water, causing them to swell. The molecules eventually lose their structure from the swelling, leading them to mingle with the surrounding water molecules, and thus creating a gel – a water-containing network of long molecules. So teriyaki sauce is really teriyaki gel. I think sauce sounds much more appetizing. We’ll stick with that.

Fruits and vegetables can also be used to thicken dishes when pureed or cooked. Cooking fruits and vegetables soften the tissues and breaks the cells. This frees their thickening molecules (notably cell-walls, cellulose, and pectin).


Salmon + BBQ Peach Teriyaki Sauce
Serves 2 salmon lovers
1 pound salmon
2 ripe peaches (or more if you like to eat them on the side)
1 inch chopped ginger
1-2 T sugar or honey
1/4 soy sauce
1 T rice vinegar (optional)
1 t cornstarch

Start by grilling your peaches and salmon. The peaches can be grilled on direct heat, while the salmon should be grilled on tin foil on indirect heat. When peaches are done (~5-7 min) remove from grill and finely chop about 1 1/2 cups. While the salmon finishes cooking, make the teriyaki sauce. On medium heat add sugar chopped peaches and ginger. Sitr frequently and mash peaches as they reduce.


Once peach mixture has reduced to about 1/2 turn the heat to low. Add soy sauce, vinegar (optional – leave out if you want a sweeter sauce) and cornstarch. Stir until reaches desired thickness. Turn off heat.

I think if I did this again I would leave out the rice vinegar and add more sweetener. I found the peaches did not sweeten the sauce as much as I had thought they would, but nonetheless it was divine.

Make this. Soon.


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