Teriyaki Grilled Salmon
Fire up the grill and get ready to savor the bold, sweet, and savory flavors of Teriyaki Grilled Salmon! This recipe combines tender salmon fillets with a homemade teriyaki glaze made from a harmonious blend of soy sauce, brown sugar, honey, and fresh aromatics like garlic and ginger. The fish is marinated to perfection, then grilled to flaky, caramelized goodness with a glossy finish of teriyaki sauce. Topped with a sprinkle of sesame seeds and green onions, this dish is both visually stunning and bursting with umami-rich flavor. Perfect for a quick weeknight dinner or a summer barbecue, this dish pairs beautifully with steamed rice, roasted veggies, or a crisp salad. Ready in just 30 minutes, Teriyaki Grilled Salmon brings restaurant-quality dining to your table, making it a must-try for seafood lovers!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves (minced) garlic
- 1 teaspoon (grated) ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons (chopped, for garnish) green onions
- 1 teaspoon (for garnish) sesame seeds
- 1 tablespoon olive oil
Instructions
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring until the sugar dissolves, and the mixture begins to simmer.
In a small bowl, whisk together cornstarch and water to create a slurry. Gradually add the slurry to the saucepan while whisking, and continue to cook for 2-3 minutes until the teriyaki sauce thickens. Remove from heat and let cool slightly.
Pat the salmon fillets dry with paper towels and brush each fillet with olive oil to prevent sticking on the grill.
Reserve about 1/4 cup of the teriyaki sauce for brushing during grilling and set aside. Pour the remaining sauce into a shallow dish or zip-top bag and place the salmon fillets in the dish or bag. Marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours.
Preheat the grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
Remove the salmon fillets from the marinade (discard the used marinade) and place them skin-side down on the preheated grill.
Grill the salmon for 4-5 minutes per side, brushing with the reserved teriyaki sauce during the last minute of cooking, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Remove the salmon from the grill and let it rest for 2-3 minutes before serving.
Garnish the grilled salmon with chopped green onions and sesame seeds, and serve immediately with your favorite sides.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.5 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 178 mg | 4% | |
*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.
