Grilled Teriyaki Salmon
Grilled teriyaki salmon is an easy, healthy dinner packed with bold Japanese-inspired flavors. Tender salmon fillets are finished with a rich homemade teriyaki glaze that caramelizes beautifully on the grill in under 30 minutes.
Servings: 4 servings
Calories: 420kcal
Cost: 18
Equipment
- grill
- Small saucepan
- basting brush
- tongs or spatula
- mixing spoon
Ingredients
- 0.33 cup soy sauce
- 0.25 cup mirin
- 2 tbsp sake
- 1 tbsp honey
- 1 clove fresh garlic, grated
- 0.5 tsp fresh grated ginger
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 4 salmon fillets (skin-on, center-cut)
- 1 tbsp neutral oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- In a small saucepan over medium heat, combine soy sauce, mirin, sake, honey, garlic, and ginger. Simmer for 6–8 minutes until slightly thickened. Remove from heat and stir in sesame oil and rice vinegar. Divide into two portions.
- Remove salmon from the refrigerator 15–20 minutes before cooking. Pat dry thoroughly, brush lightly with oil, and season with salt and pepper.
- Preheat the grill to medium-high (400–425°F). Clean and oil the grates well.
- Place salmon skin side down on the grill. Cook for 4–5 minutes without moving until the skin is crisp and releases easily.
- Flip the salmon once and cook for another 2–3 minutes until nearly done.
- Brush the salmon with the basting glaze during the final 2 minutes, allowing it to caramelize. Flip briefly if needed to coat both sides.
- Transfer to a plate and rest for 2 minutes. Drizzle with reserved glaze and garnish with sesame seeds and sliced scallions before serving.
Notes
Use center-cut, skin-on salmon fillets at least 1 inch thick for best results. Always pat the salmon dry before grilling to prevent sticking. Apply the teriyaki glaze only at the end to avoid burning. For deeper flavor, use high-quality Japanese soy sauce and real mirin. Keep a cooler grill zone ready to manage flare-ups from the glaze.