Grilled Teriyaki Salmon

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This grilled teriyaki salmon is so perfectly flakey and has a sticky sweet glazed crust on top that will win the barbecue this season! The salmon is marinated in half of the sauce and then remaining is heated and thickened into a delicious teriyaki sauce that is smothered on top of the salmon in the final minutes. This grilled salmon paris so perfectly with so many side dishes too!

Prep Time15

Cook Time20

Marinate2

Total Time2 34

Course: Grilling

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

Teriyaki Sauce/Marinade

½ cup soy sauce
⅓ cup light brown sugar
2 tsp sesame oil
3 Tbsp rice vinegar
2 Tbsp honey
2-3 garlic cloves minced
1 tsp fresh ginger grated or minced
1 Tbsp orange zest
1 Tbsp cold water
2 tsp corn starch

Salmon:

4 salmon fillets
½ - 1 tsp sea salt
½ tsp cracked pepper
½ tsp garlic powder
For serving: sliced green onions and sesame seeds optional

Instructions

Combine the teriyaki sauce ingredients except the corn starch in a small bowl and whisk.
Dry the salmon filets with a paper towel and season with salt, pepper and garlic, gently pressing into the fish.
Add the salmon to a shallow dish or large ziplock bag. Pour half of the teriyaki marinade over the salmon and massage into it. Allow to chill for about 1-2 hours, or up to 8 hours.
Preheat grill to medium-high heat and lightly oil the grate.
Remove the salmon from the salmon from the refrigerator, discard any excess marinade.
Whisk together the corn starch and water until corn starch is dissolved and stir it into the reserved marinade. Transfer to a small sauce pan and heat on medium until thickened. If it becomes too thick, add a splash of water to thin it out.
Place salmon on the grill over direct heat and place skin side up to start, cooking about 6-8 minutes per side, until nice and flakey.
In the last 2 minutes, brush with the teriyaki sauce. Remove from grill, rest for several minutes and serve with an extra drizzle or teriyaki sauce. Serve over rice if desired and garnish with sesame seeds and sliced green onion.

Notes

*Nutrition is based off the salmon as well as use of all of the teriyaki sauce, however, there will likely be extra sauce, so that can be taken into account that the nutrition numbers are higher than they likely actually are.

Storage: Leftover salmon will keep in the refrigerator in an airtight container for about 3-4 days. I suggest reheating it in the air fryer for a nice crispy texture for several minutes at 350°F. If microwaving, cut it into smaller chunks and then heat in about 45 second increments so as not to dry it out or overcook.

Extra teriyaki sauce will stay fresh in the fridge for about 1 week. Add it over top of veggies, chicken, reheated salmon and more!

The thickness of the salmon filets will vary cook time. Salmon can come in a variety of thicknesses so this will add more time or decrease it a bit. This recipe uses about a 1 1/2 inch thick salmon filet at it's thickest so adjust as needed.

Adjust cook time to desired doneness. For salmon that is cooked through, cook until the thickest part of it reaches 145°F. Some people prefer theirs a bit less done than this, but for food safety, 145°F is recommended.

Nutrition