There’s something magnetic about the sizzle of salmon on a hot grill—the sweet aroma of teriyaki sauce, the smoky caramelization, the promise of a meal that’s as easy on the waistline as it is on the eyes. Grilled teriyaki salmon isn’t just a weeknight hero; it can hold its own at any special occasion, proving that flavorful and healthy can hang out together, center stage.
PrintGrilled Teriyaki Salmon
Teriyaki Salmon is what I used to order at Japanese restaurants on the regular, but ever since I was given my friend’s secret to the best teriyaki sauce, I have never looked back.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets, 6-8 oz each, about 1-inch thick
- kosher salt and freshly ground black pepper
For the Teriyaki Sauce:
- ½ cup Teriyaki Sauce, such as Kikkoman
- ½ cup water
- ¼ cup white sugar, plus more to taste
- ¼ cup brown sugar, very tightly packed
- Juice of 2 fresh orange wedges
- 2 tablespoons cornstarch, fully dissolved in 2 TB water
- dash of ground ginger
- Garnish: toasted sesame seeds, thinly sliced green onions
Instructions
- In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Taste and add more sugar, if you like it sweeter. Keep warm.
- Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on.)
- Lightly grease and heat outdoor grill or indoor cast-iron grill until very hot and smoky. Lay salmon fillets on grill and cook on medium-high heat until just-cooked. If cooking indoors, cover pan partially to reduce smoke. Cook about 2-3 min per side, depending on thickness. Do not over-cook.
- Let cooked fish rest at room temp for a few minutes before serving.
- Drizzle salmon fillets generously with teriyaki sauce and garnish as desired. Serve immediately. Delicious over a bed of rice or over a plate of green salad.
Notes
- Make sure grill is extremely hot (smoking) before cooking fillets.
- Feel free to make teriyaki sauce in advance, and serve it with any protein. It keeps well in the fridge for at least a week!
- Serve teriyaki salmon over a bed of Instant Pot Jasmine Rice with Grilled Zucchini for a full, balanced meal.
- Salmon Filets – For the best results with this recipe, look for salmon filets that are about 1″ thick throughout and 6-8 oz. each.
- Teriyaki Sauce – Grab your favorite brand of Teriyaki sauce (we like Kikkoman). This acts as the base for our sauce.
- Sugar – We use both white and brown sugar in the sauce to sweeten the flavors and help create that slightly crispy, golden exterior on the salmon filets.
- Orange Wedges – Fresh orange juice adds just the right pop of sweetness, acidity, and citrus to the Teriyaki sauce.
- Ground Ginger – This recipe uses ground ginger for ease, but feel free to use freshly grated ginger for more intense flavors.
- Cornstarch – Cornstarch helps thicken the sauce so it sticks on the salmon.
Substitutions And Variations
Teriyaki Salmon can be made in so many different ways. Here are our top picks:
- Bake Instead of Grill: To bake salmon, simply prep it as you would and place it in the oven at 375F. Bake for roughly 10 minutes, and finish under the broiler until browned.
- Use the Air Fryer: Take a look at our recipe for Air Fryer Salmon for tips with this cooking method. Just place towel-dried fish in the air fryer at 400F for 6-8 minutes. Garnish with sauce after.
- Swap the Seafood: Teriyaki sauce elevates any protein to the next level. Try serving it over Grilled Shrimp or this Easy Perfect Mahi Mahi.
Step-By-Step Recipe Instructions
- Combine all sauce ingredients in a pan and bring to a boil; immediately reduce to a simmer, whisking until thickened.
- Rinse salmon fillets and pat dry as thoroughly as possible. This step is important, as excess moisture causes salmon to steam rather than brown nicely.
- Place salmon fillets on preheated grill and cook for 2-3 minutes on each side. Salmon is done when the centers are just cooked through, or just barely fully cooked, depending on your preference. However, take care not to overcook or it can dry out.
- Remove filets from heat and let sit a few minutes. Top with teriyaki sauce and enjoy immediately.
How To Prep Ahead
Here are our best prep ahead tips to make this dish even easier:
- Thaw the Fish in Advance: If using flash frozen salmon, take the fillets out the night before and place them in the fridge to thaw overnight.
- Thaw the Fish Last Minute: If you forgot to take out the fish the night before, no worries! You can thaw frozen filets in just about an hour by placing them in a Ziploc bag and submerging the bag in cold water, replacing the cold water every 20 minutes.
- Make the Teriyaki Sauce: This teriyaki sauce will keep well in an airtight container in the fridge for at least a week. Make the sauce, let it cool, and chill until ready to reheat!
Pro Tips for Sucess
- Get Quality Fish: Fresh salmon fillets are best, but individually sealed flash-frozen fillets are also very good. As with all protein, the better quality your salmon, the better your results will be.
- Prepare Salmon: Always gently rinse fillets with cool water and dab off all excess moisture before seasoning and cooking.
- Get the Grill Smoking hot: Always be sure your cooking surface, whether outdoor or indoor stovetop grill, is smoking hot (literally) before laying down the fish.
- Don’t Overcook: Be sure not to overcook the salmon. You don’t want a chalky finish. Cook just until center is almost cooked through. The edges should be browned and flaky, with a tender just-done center.
- Let Salmon Rest: Let cooked fish rest at room temperature for a few minutes before serving, as this helps fish retain juiciness and tenderness.
