Easy and Delicious Grilled Teriyaki Salmon Steaks
Elevate your seafood game with this Easy and Delicious Grilled Teriyaki Salmon Steaks recipe—packed with bold flavors and a perfect balance of sweet and savory. Tender salmon steaks are marinated in a homemade teriyaki sauce featuring soy sauce, brown sugar, honey, garlic, and ginger, then grilled to perfection for a smoky, caramelized finish. A quick cornstarch slurry brings the sauce to a luscious glaze, perfect for basting and drizzling. Ready in just 35 minutes of prep and cook time, this recipe is ideal for busy weeknights or backyard BBQs. Garnish with sesame seeds and green onions for an extra touch of elegance, and serve alongside steamed rice or grilled vegetables for a wholesome, restaurant-quality meal. This foolproof method ensures juicy, flavorful salmon every time, making it a must-try for fish lovers and grilling enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces Salmon steaks
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Sesame oil
- 2 tablespoons Lemon juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
In a small saucepan, combine the soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, and lemon juice.
Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. This should take about 3-4 minutes.
In a small bowl, mix the cornstarch and water to create a slurry.
Slowly add the slurry to the saucepan while stirring. Let the mixture simmer for 2-3 minutes until it thickens slightly.
Remove the saucepan from heat and let the teriyaki sauce cool to room temperature.
Place the salmon steaks in a large shallow dish or a resealable plastic bag. Pour half of the cooled teriyaki sauce over the salmon, ensuring each piece is evenly coated. Reserve the remaining sauce for basting and serving.
Cover the dish or seal the bag and refrigerate the salmon for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat your grill to medium heat and lightly oil the grates to prevent sticking.
Remove the salmon steaks from the marinade and let any excess drip off. Discard the used marinade.
Place the salmon steaks on the preheated grill. Cook for 5-7 minutes on each side, basting with the reserved teriyaki sauce during the last few minutes of grilling.
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Remove the salmon from the grill and transfer to a serving plate.
Drizzle with any remaining teriyaki sauce and garnish with sesame seeds and sliced green onions, if desired.
Serve immediately with your favorite side dishes, such as steamed rice or grilled vegetables.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 71.9 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3775 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
