Teriyaki Chili Salmon is three ingredients, 20 minutes, no measurements for the absolute best salmon.
Pour enough Soy Vay to coat the bottom 1/2 inch of a marinating dish or tupperware. Add a dollop of sambal olek. I generally like to use a 4:1 ratio of teriyaki to sambal, but will add a bit more sambal if I want the dish to be a bit spicier. No measurements are necessary as the flavor is quite subtle.
Pat dry the salmon. Place the salmon skin side up to allow for the flesh to marinate in the sauce.
Preheat the grill to high and allow the fish to marinate while the grill comes to temperature.
Place the salmon on the grill, skin side up, for about 6 minutes. Flip and grill for another 4 minutes, or until the skin begins to separate easily. If the white gunk appears, the fish is overcooking and remove immediately.
Remove skin before serving.
The most accurate way of knowing how long to cook fish is by using an instant read thermometer and removing once the thickest part of the salmon reaches 145 degrees.