In this episode of Radd Cooking, sponsored by Missoula Fresh Market, we create our take on a classic teriyaki dish, the Beeriyaki Sesame Grilled Salmon. We replaced the traditional sake with the Heart of Oak Lager from Leinenkugel’s. The salmon choice was a farm-raised Atlantic salmon that was fresh and firm. In this episode, I talk a bit about how to pick a great piece of fish with the poke test.

Food historians believe that teriyaki was first made by Japanese cooks in the seventeenth century. A unique sauce, teriyaki tastes distinct due to the key ingredient mirin (Japanese sweet cooking wine).


• 2 half pound salmon fillets
• 1 cup soy sauce
• 8 oz. Leinenkugel Heart Of Oak Lager
• 2 TBSP sweet rice wine
• 2 TBSP Brown Sugar
• 1 TBSP honey
• 1 garlic cloves (minced)
• 1½ tsp fresh ginger (grated)


1. Combine and heat the soy sauce, beer, sweet rice wine, brown sugar, honey, garlic, and ginger in a small saucepan over moderately high heat
2. Bring to a simmer, then turn to low and allow to reduce for 10 minutes, until the sauce reduces by about half
3. Allow the sauce to cool
4. Marinate salmon fillets with beeriyaki sauce for 2 hours
5. Heat Big Green Egg or other grill to 400°F
6. Lightly oil grill grate
7. Place salmon in the grill
8. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork
9. Enjoy with a Japanese-style salad or steamed rice


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