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4-6 ounce frozen salmon fillets, thawed
1/2 cup teriyaki sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons dried parsley flakes
2 teaspoons minced garlic
Place thawed salmon fillets in Ziploc bag. Combine teriyaki sauce, honey, mustard, parsley and garlic and mix well. Pour teriyaki mixture over salmon and seal bag. Turn to coat. Marinate in the refrigerator 1-4 hours, turning occasionally. Grill over medium-high heat for 5 minutes per side, or until fillets flake easily. Great served in a salad. Serves 4.