Grilled 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.