Grilled Teriyaki Salmon

Introduction

There’s something magical about the combination of smoky char from the grill and the sweet, savory glaze of teriyaki sauce that makes Grilled Teriyaki Salmon an unforgettable dish. The caramelization of the teriyaki sauce against the tender, flaky salmon creates a perfect balance of flavor and texture. This dish has roots in Japanese-inspired cuisine but has become a worldwide favorite because of its universal appeal.

It’s a recipe that feels both comforting and sophisticated. Whether you’re hosting a summer cookout, preparing a healthy weeknight dinner, or planning a special date-night meal, this salmon recipe delivers every time. Plus, it’s incredibly quick to prepare and requires only a handful of ingredients, making it approachable for both beginners and experienced home cooks.

Why I Love This Recipe

I love this recipe because it transforms a simple salmon fillet into a restaurant-worthy meal with very little effort. The teriyaki glaze clings to the salmon beautifully, infusing it with that signature umami sweetness, while grilling adds smokiness that can’t be replicated in the oven.

It’s also one of those dishes that makes you feel good inside and out—it’s healthy, packed with omega-3 fatty acids and protein, but doesn’t sacrifice flavor for nutrition. The best part? The leftover salmon (if you have any!) tastes amazing the next day in salads, rice bowls, or wraps.

Why It’s a Must-Try Dish

• Bold flavor: Sweet, savory, smoky, and tangy all in one bite.
• Quick and easy: Ready in under 30 minutes.
• Versatile: Perfect for grilling outdoors or using an indoor grill pan.
• Healthy indulgence: High in protein and healthy fats but feels like a treat.
• Crowd-pleaser: Even those who aren’t usually “fish lovers” often fall in love with teriyaki salmon.

Preparation & Cooking Time

• Prep Time: 15 minutes (plus 30 minutes marinating)
• Cook Time: 10–12 minutes
• Total Time: 55–60 minutes
• Servings: 4
• Calories per serving: ~350 kcal

Course & Cuisine

• Course: Main Dish
• Cuisine: Japanese-inspired, Asian fusion

Ingredients

For the Salmon

• 4 salmon fillets (6 oz each, skin-on preferred)
• 1 tbsp olive oil (for brushing the grill)

For the Teriyaki Marinade/Glaze

• ½ cup low-sodium soy sauce
• ¼ cup honey (or brown sugar for deeper sweetness)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 2 tbsp mirin (optional, for authenticity)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

For Garnish

• 1 tbsp sesame seeds
• 2 green onions, thinly sliced
• Lemon wedges (optional)

Directions

Step-by-Step Preparation

1. Make the Teriyaki Sauce/Marinade
   • In a saucepan, combine soy sauce, honey, rice vinegar, mirin, garlic, ginger, and sesame oil.
   • Bring to a simmer over medium heat. For a thicker sauce, stir in the cornstarch slurry and cook until it thickens slightly.
   • Remove from heat and let cool.
2. Marinate the Salmon
   • Place salmon fillets in a shallow dish or resealable bag.
   • Pour half the cooled teriyaki sauce over the salmon (reserve the other half for glazing).
   • Marinate for at least 30 minutes in the refrigerator.
3. Prepare the Grill
   • Preheat grill to medium-high heat (about 375–400°F / 190–200°C).
   • Brush the grates with oil to prevent sticking.
4. Grill the Salmon
   • Remove salmon from marinade and pat lightly with paper towels (to prevent flare-ups).
   • Place salmon skin-side down on the grill. Grill for 4–5 minutes per side, brushing with reserved teriyaki glaze as it cooks.
   • Salmon is done when it flakes easily with a fork or reaches 145°F (63°C) internal temperature.
5. Finish and Serve
   • Transfer salmon to a serving platter.
   • Drizzle with extra teriyaki glaze, sprinkle with sesame seeds and green onions.
   • Serve hot with sides of choice.

How to Serve

• Over steamed jasmine rice or brown rice for a classic pairing.
• With stir-fried or roasted vegetables like broccoli, bok choy, or snap peas.
• Flaked into a teriyaki salmon bowl with quinoa, avocado, and edamame.
• As a salmon teriyaki sandwich or wrap for a fun twist.

Recipe Tips

• Don’t over-marinate: 30 minutes to 1 hour is enough—longer may make the salmon mushy.
• Use skin-on fillets: Helps hold the fish together on the grill.
• Control flare-ups: Oil the grill and keep a spray bottle of water handy.
• Double the sauce: It’s delicious over vegetables, rice, or noodles.

Variations

• Oven-Baked Teriyaki Salmon: Bake at 400°F (200°C) for 15 minutes.
• Pan-Seared Teriyaki Salmon: Cook in a skillet for 4–5 minutes per side, then glaze.
• Spicy Teriyaki Salmon: Add chili flakes or sriracha to the marinade.
• Citrus Twist: Add orange or pineapple juice to the marinade for a fruity kick.
• Teriyaki Salmon Skewers: Cube the salmon, marinate, and grill on skewers.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked salmon for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 300°F (150°C) oven for 10 minutes or gently in a skillet with extra sauce.

Special Equipment Needed

• Outdoor grill or indoor grill pan
• Saucepan (for teriyaki glaze)
• Tongs or spatula
• Basting brush (for glaze)

Conclusion

Grilled Teriyaki Salmon is the perfect fusion of simplicity and sophistication. With its rich umami flavor, smoky char, and glossy glaze, it’s a dish that tastes like it came straight out of a high-end Japanese restaurant—yet you can make it at home in under an hour.

It’s versatile, healthy, and guaranteed to impress both family and guests. Whether you’re serving it for a quick weeknight meal or a summer barbecue, this recipe is a must-have in your cooking rotation.

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Grilled Teriyaki Salmon

Author: admin Courses: Dinner

Difficulty: Beginner Prep Time 45 mins Cook Time 10 mins Total Time 55 mins

Servings: 4 Calories: per serving: ~350 kcal

Description

There’s something magical about the combination of smoky char from the grill and the sweet, savory glaze of teriyaki sauce that makes Grilled Teriyaki Salmon an unforgettable dish.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salmon

• 4 salmon fillets (6 oz each, skin-on preferred)
• 1 tbsp olive oil (for brushing the grill)

For the Teriyaki Marinade/Glaze

• ½ cup low-sodium soy sauce
• ¼ cup honey (or brown sugar for deeper sweetness)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 2 tbsp mirin (optional, for authenticity)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp 1 cornstarch + 2 tbsp water (slurry, optional for thickening)

For Garnish

• 1 tbsp sesame seeds
• 2 green onions, thinly sliced
• Lemon wedges (optional)

Instructions

1. Make the Teriyaki Sauce/Marinade: In a saucepan, combine soy sauce, honey, rice vinegar, mirin, garlic, ginger, and sesame oil. Bring to a simmer over medium heat. For a thicker sauce, stir in the cornstarch slurry and cook until it thickens slightly. Remove from heat and let cool.
2. Marinate the Salmon: Place salmon fillets in a shallow dish or resealable bag. Pour half the cooled teriyaki sauce over the salmon (reserve the other half for glazing). Marinate for at least 30 minutes in the refrigerator.
3. Prepare the Grill: Preheat grill to medium-high heat (about 375–400°F / 190–200°C). Brush the grates with oil to prevent sticking.
4. Grill the Salmon: Remove salmon from marinade and pat lightly with paper towels (to prevent flare-ups). Place salmon skin-side down on the grill. Grill for 4–5 minutes per side, brushing with reserved teriyaki glaze as it cooks. Salmon is done when it flakes easily with a fork or reaches 145°F (63°C) internal temperature.
5. Finish and Serve: Transfer salmon to a serving platter. Drizzle with extra teriyaki glaze, sprinkle with sesame seeds and green onions. Serve hot with sides of choice.

Keywords: Grilled Teriyaki Salmon