Introduction
Looking for a delicious and foolproof way to prepare salmon? This Grilled Teriyaki Salmon recipe delivers restaurant-quality results right in your backyard. I’ve perfected this recipe to create the perfect balance of sweet and savory flavors, with a gorgeous caramelized exterior that’ll make your mouth water. The best part? It’s surprisingly simple to make, requiring just a handful of ingredients and about 20 minutes of your time.
Ingredients
- 4 salmon fillets (6 oz each), skin-on
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 3 tablespoons brown sugar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Ingredient Note: Can’t find mirin? Sweet sherry or rice vinegar mixed with a teaspoon of sugar makes a great substitute. For a gluten-free version, use tamari instead of soy sauce.
Instructions
- In a bowl, combine soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil to make the teriyaki sauce. Whisk until sugar dissolves completely.
- Place salmon fillets in a shallow dish and pour half the marinade over them. Reserve the remaining sauce for basting. Marinate for 15-30 minutes (not longer, as the fish can become too salty).
- Preheat your grill to medium-high heat (around 375°F). Clean and oil the grates thoroughly to prevent sticking.
- Place salmon skin-side up on the grill. Cook for 4-5 minutes until grill marks appear.
- Carefully flip the salmon and brush with reserved marinade. Grill for another 4-5 minutes, or until the fish flakes easily with a fork.
- Transfer to serving plates and garnish with chopped green onions and sesame seeds.
Cook Time and Serving Size
Prep Time: 10 minutes
Marinating Time: 15-30 minutes
Cook Time: 8-10 minutes
Total Time: 35-50 minutes
Servings: 4
Recipe Notes
- The key to perfectly grilled salmon is not overcooking it. The fish should be slightly translucent in the center when you remove it from the heat – it will continue cooking for a few minutes.
- Don’t skip oiling the grill grates! This prevents the fish from sticking and helps achieve those beautiful grill marks.
- If you’re using a charcoal grill, create two temperature zones. This gives you more control and a safe space to move the fish if it starts cooking too quickly.
- Let the salmon rest for 3-5 minutes before serving to allow the juices to redistribute.
- Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
- For extra flavor, try adding a tablespoon of honey to the marinade or finishing the dish with a light drizzle of hot honey.
Grilled Teriyaki Salmon
This Grilled Teriyaki Salmon recipe delivers restaurant-quality results right in your backyard. I've perfected this recipe to create the perfect balance of sweet and savory flavors, with a gorgeous caramelized exterior.
Ingredients
- 4 salmon fillets 6 oz each, skin-on
- 1/2 cup soy sauce
- 1/4 cup mirin Japanese sweet rice wine
- 3 tablespoons brown sugar
- 2 tablespoons fresh ginger grated
- 4 cloves garlic minced
- 1 tablespoon sesame oil
- 2 green onions chopped (for garnish)
- 1 tablespoon sesame seeds for garnish
Instructions
- In a bowl, combine soy sauce, mirin, brown sugar, ginger, garlic, and sesame oil to make the teriyaki sauce. Whisk until sugar dissolves completely.
- Place salmon fillets in a shallow dish and pour half the marinade over them. Reserve the remaining sauce for basting. Marinate for 15-30 minutes (not longer, as the fish can become too salty).
- Preheat your grill to medium-high heat (around 375°F). Clean and oil the grates thoroughly to prevent sticking.
- Place salmon skin-side up on the grill. Cook for 4-5 minutes until grill marks appear.
- Carefully flip the salmon and brush with reserved marinade. Grill for another 4-5 minutes, or until the fish flakes easily with a fork.
- Transfer to serving plates and garnish with chopped green onions and sesame seeds.
