Grilled Teriyaki Salmon

Grilled Teriyaki Salmon
Prep: 5 mins
Cook: 10 mins
Serves: 4
Difficulty: Beginner

Sweet and savoury teriyaki sauce caramelises on grilled salmon for a crowd-pleasing dinner. The perfect balance of salty-sweet flavors with beautiful char marks makes this a restaurant-quality meal you can make at home in just 15 minutes.

Ingredients

  • 4 salmon fillets
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/3 cup teriyaki sauce
  • 1 tablespoon sesame seeds
  • 2 scallions, sliced

Instructions

  1. Preheat a grill to medium‑high heat. Brush the salmon with olive oil and season with salt and pepper.
  2. Place the salmon skin‑side down on the grill and cook for 5–6 minutes.
  3. Brush the fillets generously with teriyaki sauce, flip and cook another 4–5 minutes until cooked through and nicely glazed.
  4. Transfer to a platter and sprinkle with sesame seeds and sliced scallions.

Equipment Needed

  • Gas or charcoal grill
  • Grill brush (for cleaning grates)
  • Basting brush
  • Spatula (fish spatula works best)
  • Tongs

Tips & Variations

  • Watch for burning: Teriyaki sauce contains sugar, so watch closely to prevent burning. Brush on the sauce during the last few minutes of cooking.
  • Oil the grates: Prevent sticking by oiling your grill grates before adding the salmon. Use a paper towel dipped in oil and tongs to wipe the grates.
  • Skin side first: Always start skin-side down for easier flipping and to protect the delicate flesh from direct heat.
  • Make your own teriyaki: Mix 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sugar, and 1 tsp grated ginger for homemade teriyaki sauce.
  • Add pineapple: Grill pineapple rings alongside the salmon for a tropical twist.
  • Don't over-flip: Flip only once to maintain the beautiful grill marks and prevent the fish from falling apart.

Nutritional Information

Per serving (1 fillet):

  • Calories: 310
  • Protein: 32g
  • Fat: 14g (Saturated: 2g)
  • Carbohydrates: 12g
  • Fiber: 0g
  • Omega-3 Fatty Acids: 2.1g
  • Sodium: 980mg
  • Sugar: 9g

Rich in protein and omega-3s. Note: Teriyaki sauce is high in sodium; use low-sodium soy sauce to reduce sodium content.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. The teriyaki glaze keeps the salmon moist and flavorful.

Freezer: Freeze for up to 2 months in a freezer-safe container. The glaze freezes well and helps preserve moisture.

Reheating: For best results, reheat in a 300°F (150°C) oven for 10 minutes. You can also sear quickly in a hot pan for 2-3 minutes per side to recrisp the glaze. Microwave at 50% power if needed.

Serving cold: This salmon is delicious cold, sliced over Asian-inspired salads or rice bowls.

Serving Suggestions

Pair your teriyaki salmon with:

  • Rice: Steamed white rice, brown rice, or coconut rice
  • Vegetables: Grilled bok choy, snap peas, edamame, or stir-fried vegetables
  • Noodles: Soba noodles, udon, or rice noodles
  • Salads: Asian slaw, cucumber salad, or seaweed salad
  • Sides: Kimchi, pickled ginger, or miso soup

Recipe Notes

Grill temperature: Medium-high heat (around 400-450°F / 200-230°C) is ideal. Too hot and the sauce will burn before the fish cooks through.

Skin helps: Leaving the skin on makes flipping much easier and prevents sticking. You can remove it after grilling if preferred.

Teriyaki sauce thickness: If your teriyaki sauce is thin, simmer it for a few minutes to thicken before using. Thicker sauce creates better caramelization.

Indoor option: No grill? Use a grill pan on the stovetop or broil in the oven for similar results.

Marinating: While optional, marinating the salmon in teriyaki sauce for 30 minutes before grilling intensifies the flavor. Pat dry before grilling to ensure good caramelization.