Fire up the grill and enjoy some salmon! Grilled Teriyaki Salmon is marinated with a blend of soy sauce, brown sugar, and garlic for a delicious flavor that totally hits the spot.
Easy and delicious grilled teriyaki salmon
If you’re like me, you’re probably feeling like summer has rolled in before it even ever really felt like spring! Somehow we’re already halfway through the year, and we’ve reached the season of outdoor barbecues, beach days, popsicles, and… grilling! Of course, you can grill at any time of the year, but am I wrong in thinking that summer grilled meals just taste better?
Today I’m sticking to this theory and sharing with you one of my favorite grilled meals: grilled teriyaki salmon. This recipe marinates salmon to perfection before grilling it up and topping it with flavor. It’s a great way to sneak some healthy protein in your diet, and I love to pair it with a big summer salad!
Ingredients in teriyaki marinated salmon
This recipe is made up of salmon, of course, as well as a group of delicious ingredients that we will use to create the marinade.
- Salmon filets: Start with 2 lbs of salmon filets. This will be the perfect amount to use with the marinade.
- Soy sauce: 1/2 cup of soy sauce will make up the base of the marinade.
- Rice vinegar: Then 2 tbsp of rice vinegar will add some nice flavor.
- Water: Thicken up the sauce by adding 2 tbsp of water.
- Sesame oil: Follow that with 2 tsp of sesame oil.
- Brown sugar: Teriyaki has a bit of a sweet note to it. Achieve this by adding 3 tbsp of brown sugar (or coconut sugar if preferred).
- Garlic: Next, add some delicious garlic by including 2 cloves. If using powder, use 1/4 tsp.
- Ginger: Finish up the marinade with 1 tbsp of fresh ginger (or 1/4 tsp ground ginger).
- Arrowroot powder: 1 tsp of arrowroot powder (or cornstarch) mixed with 1 tbsp water is going to be used to thicken up the second half of the marinade.
- Sesame seeds: Use sesame seeds to garnish!
Kitchen tools needed to make grilled salmon with teriyaki sauce
To prep your salmon, you’ll need a few kitchen items in addition to a grill. Below is a full list.
To measure ingredients, you will need 1/4 tsp, 1 tsp, 1 tbsp, and 1/2 cup sized measuring cups.
How to make this grilled teriyaki salmon recipe
Because all of the ingredients (minus the salmon) are used to make a marinade, this recipe is very simple and straightforawrd. We’ll simply make the marinde, use half to marinate the salmon, grill the salmon, and then thicken up the second half of the marinade with some arrowroot powder. Let’s dive in!
First, grab a bowl and mix together the soy sauce, rice vinegar, water, sesame oil, brown sugar, garlic, and ginger.
Then, add the salmon filets and half of the marinade to a large mixing bowl or a ziplock bag.
When ready to grill, preheat the grill to 450-500°F and grease the grill grates. I use nonstick spray.
Add the marinated filets skin side up (if they’re skinless, it doesn’t matter which side), and close the grill lid. The marinade can be discarded.
Let the salmon cook for 7-8 minutes. Using a fish spatula or delicate spatula, flip the salmon over. It should not be sticking to the grill. If it is, let it cook for a few more minutes before flipping. Once flipped, cook for an additional 2-3 minutes or until it reaches 130°F. Let rest for 10 minutes.
Heat the remaining fresh marinade in a sauce pan over medium high heat. Once bubbling, add the arrowroot slurry. Let bubble for another 2 minutes or until the sauce has thickened. Turn off the heat. It will continue to thicken as it sits.
Finally, brush the thickened marinade over the top of the fish, top with sesame seeds, and enjoy!
What to pair with grilled salmon
This recipe is versatile in that you can pair it with so many different dishes! Below are some ideas that you can try depending on the mood.
A salad is always a good move. If you’re in the mood for a bowl of nutrient-rich veggies, try your salmon alongside Greek Cucumber Tomato Feta Salad, Shaved Brussels Sprout Salad, or Cashew Crunch Salad with Sesame Dressing.
- Be sure the grill is fully preheated before adding the fish. They should sizzle a bit when you lay them on the grate!
- You’ll know the salmon is done cooking when it separates easily.
If you liked this recipe, you’ll want to try these!
Did you load up on salmon at the store this week? Whether that’s the case or you’re just in the mood for some more delicious salmon recipes, here are a few ideas that you can try! The Cajun Parmesan Salmon is mouthwatering.
- Cajun Parmesan Salmon
- Grilled Asian Inspired Salmon with Coconut Rice
- Mediterranean Salmon Foil Packs
- Sticky Salmon Rice Bowls
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 2lbs salmon filets
- 1/2 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 2 tsp sesame oil
- 3 tbsp brown sugar or coconut sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ground ginger (or 1/4 tsp ground)
- 1 tsp arrowroot powder (or cornstarch) mixed with 1 tbsp water
- sesame seeds
- In a bowl, mix together soy sauce, rice vinegar, water, sesame oil, brown sugar, garlic, and ginger.
- In a large bowl or ziplock bag, add the salmon filets and half of the marinade. Let marinade 1-4 hours.
- When ready to grill, preheat grill to 450-500F and grease grill grates. I use nonstick spray.
- Add marinated filets skin side up (if no skin, it doesn’t matter which side), and close grill lid. Discard old marinade.
- Let cook 7-8 minutes. Using a fish spatula or delicate spatula, flip fish over. Fish should not be sticking to grill, if it is sticking, let it cook a few more minutes. Once flipped, cook an additional 2-3 minutes or until 130F. Let fish rest 10 minutes.
- Heat the remaining fresh marinade in a sauce pan over medium high heat. Once bubbling, add arrowroot slurry. Let bubble another 2 minutes or until sauce has thickened. Turn off heat, it will continue to thicken as it sits.
- Brush thickened marinade over top of fish. Top with sesame seeds.
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