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Grilled Teriyaki Salmon Recipe

Grilled Teriyaki Salmon

iamwinfred
This Grilled Teriyaki Salmon transforms a simple weeknight dinner into something restaurant-worthy with minimal effort and maximum flavor. Fresh salmon fillets are marinated in a homemade sweet and savory teriyaki glaze — made with soy sauce, mirin, brown sugar, garlic, and ginger — then grilled to perfection with beautiful caramelized edges and a tender, flaky interior. Ready in just 22 minutes, it's the perfect balance of impressive results and effortless preparation.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 385 kcal

Equipment

  • Gas or charcoal grill
  • Grill brush For cleaning grates
  • Fish spatula Wide, flexible spatula for flipping fish
  • Medium mixing bowl
  • Whisk
  • Basting brush
  • Small saucepan For reducing the glaze
  • Measuring cups and spoons
  • Tongs
  • Aluminum foil (optional) for easier cleanup
  • Meat thermometer
  • Fish grilling basket (optional) helps prevent sticking and makes flipping easier

Ingredients
  

For the Teriyaki Marinade

  • 1/2 cup soy sauce 120ml
  • 1/4 cup mirin 60ml, Japanese sweet rice wine
  • 1/4 cup brown sugar packed
  • 2 tbsp rice vinegar 30ml
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tsp sesame oil 5ml
  • 1 tsp cornstarch (optional) for thickening the glaze

For the Salmon

  • 4 salmon fillets 6 oz (170g) each, skin-on or skinless
  • 2 tbsp vegetable oil 30ml
  • salt to taste
  • black pepper to taste

For Garnish & Serving

  • 2 green onions sliced
  • 1 tbsp sesame seeds toasted
  • lime wedges for serving

Instructions
 

  • Whisk together soy sauce, mirin, brown sugar, rice vinegar, garlic, ginger, and sesame oil until sugar dissolves. Reserve ¼ cup in a separate container for basting (never reuse marinade that has touched raw fish).
  • Pat salmon fillets dry with paper towels, place in a shallow dish or zip-top bag, and pour marinade over them. Refrigerate for at least 30 minutes and up to 4 hours, turning once halfway through.
  • Preheat grill to medium-high heat (375–400°F / 190–204°C) for at least 10 minutes. Clean grates with a grill brush, then oil them using tongs and a vegetable oil-soaked paper towel.
  • Remove salmon from marinade and let excess drip off. Lightly brush each fillet with vegetable oil, season with salt and pepper, and let rest at room temperature for 5 minutes.
  • Place salmon skin-side down on the grill, close the lid, and cook for 4–5 minutes without moving. Brush with reserved marinade, flip, then grill another 3–4 minutes, basting once more, until the internal temperature reaches 145°F (63°C).
  • Pour remaining reserved marinade into a small saucepan and bring to a boil. Whisk in cornstarch slurry if using, then simmer for 2–3 minutes until glossy and slightly thickened.
  • Transfer salmon to a serving platter and rest for 2–3 minutes. Drizzle with teriyaki glaze, garnish with sliced green onions and toasted sesame seeds, and serve with lime wedges.

Notes

  • Choose center-cut salmon fillets of uniform thickness for even cooking — wild-caught Alaskan salmon offers the best flavor and texture.
  • Don't marinate longer than 4 hours; the acid in the marinade can break down the fish and make it mushy.
  • Always oil both the grill grates AND the salmon itself to prevent sticking.
  • Use medium-high heat — too hot will burn the sugary marinade before the salmon cooks through.
  • Don't try to flip the salmon too early; it will naturally release from the grill when ready, usually after 4–5 minutes.
  • For fully cooked salmon, the USDA recommends 145°F (63°C); for a more tender, slightly translucent center, pull it at 125–130°F (52–54°C).
  • The teriyaki marinade can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
  • Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275°F (135°C), covered with foil, for 12–15 minutes.
  • No grill? Bake at 400°F (200°C) for 12–15 minutes, broil for 8–10 minutes, or use a grill pan on the stovetop.
  • For a spicy variation, add 1–2 teaspoons of sriracha to the marinade. For a citrus twist, add the zest and juice of one orange.

Nutrition

Serving: 1FilletCalories: 385kcalCarbohydrates: 22gProtein: 34gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 1240mgPotassium: 685mgSugar: 18gVitamin A: 4IUVitamin C: 6mgCalcium: 4mgIron: 8mg
Keyword easy weeknight dinner, grilled salmon, healthy salmon recipe, teriyaki glaze, teriyaki salmon
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