Grilled Teriyaki Salmon is loaded with flavor thanks to a sweet, tangy homemade teriyaki sauce that’s a cinch to whip up. Once the fish is marinated, the dish is ready in less than 10 minutes. Whether you’re enjoying grilling outdoors or cooking in a grill pan or griddle, you can achieve the same mouthwatering results cooking teriyaki salmon. This marinated grilled salmon recipe is ideal year-round.
Hailed as a nutritional powerhouse and loaded with heart-supporting omega-3 fatty acids, salmon is a tasty treat for your body and taste buds alike. Not only is salmon a superstar of healthy eating, this marinated grilled salmon recipe is a classic for grilling season. The combination of tangy teriyaki, zesty lime, and the subtle heat from fresh mango salsa flecked with jalapenos creates a harmony of flavors that dance on your palate.
If you love salmon, try my Honey Garlic Salmon Bites, Creamy Cajun Salmon or Baked Lemon Pepper Salmon.
Why You’ll Love This Easy Teriyaki Salmon
- It’s bursting with flavor. The teriyaki sauce transforms ordinary salmon into a masterpiece with its perfect balance of sweetness and umami flavors.
- It’s versatile. Grill outdoors or cook the salmon on a griddle or grill pan. It’s a delicious recipe in any weather.
- It’s simple yet impressive. This recipe comes together in minutes. Waiting while the salmon marinates is literally the hardest part of this marinated grilled salmon recipe.
- Healthy Fat: Packed with omega-3 fatty acids, salmon promotes heart health and provides essential nutrients.
Teriyaki Salmon Recipe Ingredients
- Salmon Filets: Look for fresh, high-quality salmon fillets. I prefer skinless salmon, but you could also use salmon with the skin.
- Sesame Seeds: For garnish and a hint of nutty flavor.
- Green Onions: For garnish. Adds a mild onion flavor and a pop of color.
Teriyaki Salmon Marinade /Sauce:
- Water: Soy sauce is salty so water helps to create the base of the sauce without being overly salty.
- Brown Sugar: Provides sweetness and depth of flavor. You can substitute with honey or maple syrup for a more natural alternative.
- Soy Sauce: Soy sauce adds a rich umami flavor. Use tamari or coconut aminos for a gluten-free option.
- Rice Vinegar: This adds a tangy kick and is a touch sweeter than other types of vinegar. You can substitute with apple cider vinegar.
- Garlic: Use freshly minced garlic for that classic garlic flavor. Use garlic powder as a substitute if fresh garlic isn’t available.
- Ginger: Freshly grated ginger adds a fresh and zesty note. Ground ginger can be used if you don’t have fresh ginger.
- Cornstarch + Water: Used as a thickening agent for the sauce. You can substitute with arrowroot starch or tapioca starch.
Mango Salsa:
- Mango: Fresh diced mango provides sweetness and tropical flavor.
- Red Bell Pepper: Adds crunch and vibrant color. Use any color of bell pepper.
- Onion: Red onion offers a mild onion flavor. Replace with white or yellow onion if needed.
- Jalapenos: For a bit of heat. Adjust the quantity based on your spice preference.
- Cilantro: Fresh cilantro gives a bright and herbaceous touch. If you’re not a fan of cilantro, use parsley or basil.
- Lime Juice: Freshly squeezed lime juice adds zesty acidity. Lemon juice can be substituted.
- Salt: Enhances all of the other flavors.
How To Make Teriyaki Salmon
- Dry the salmon. Pat dry the salmon filets with a kitchen towel or paper towels and set them aside.
- Prepare the teriyaki sauce. Heat a skillet over medium flame and add water, brown sugar, soy sauce, rice vinegar, garlic, and ginger. Bring the sauce to a boil. In a separate bowl, prepare the cornstarch slurry by combining cornstarch and water. Add the slurry to the sauce and continue boiling until the mixture thickens. Simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- Marinate the salmon. Place the salmon filets in a bowl and pour half of the prepared teriyaki sauce over them. Marinate the salmon for at least 30 minutes.
- Prepare the salsa. Meanwhile, prepare the mango salsa by combining chopped mango, red bell pepper, red onion, jalapenos, cilantro, lime juice, and salt in a separate bowl. Mix well and set it aside.
- Grill the salmon. Preheat a griddle or grill to medium heat. Place the marinated salmon on the griddle or grill and cook for 4-6 minutes on each side, or until the salmon is cooked through. Baste a couple of time through out the cooking process.
- Garnish and serve. Once done, brush the reserved teriyaki sauce over the salmon and garnish it with green onions and sesame seeds. Top the salmon with the prepared mango salsa. Serve the grilled teriyaki salmon over rice, with lime wedges on the side.
Tips To Make Grilled Salmon with Teriyaki Sauce
- Oil the Grill Grates: To prevent sticking, brush the grates with oil before placing the salmon on the grill.
- Keep an Eye on the Heat: Medium-high heat ensures a good sear without overcooking the salmon.
- Let It Rest: Allow the grilled salmon to rest for a few minutes before serving to let the juices redistribute.
- Quality: Opt. for fresh salmon with vibrant color and a pleasant ocean smell. Look for wild-caught salmon for the best flavor and health benefits. I like using center cuts.
- Prepping: Before grilling, pat the salmon fillets dry with a paper towel. This helps achieve a nice sear and prevents excess moisture on the grill.
- Basting: While grilling, baste the salmon with some of the reserved teriyaki sauce using a brush. This adds layers of flavor and helps the sauce caramelize beautifully.
- Make extra sauce: If you’re a fan of saucy goodness, consider making a bit more teriyaki sauce than the recipe calls for. You can use it for drizzling over the cooked salmon and rice.
- Do not over cook: Salmon cooks quickly, so keep an eye on it. It’s ready when it’s opaque and flakes easily with a fork. Overcooked salmon can be dry.
- Cool sauce before marinating: The teriyaki sauce will need to cool before marinating the salmon, so be sure to make it well in advance.
Alternative Methods For Cooking Salmon:
- Oven-Baked: Preheat the oven to 400°F (200°C) and bake the marinated salmon for about 12-15 minutes.
- Pan-Seared: Heat a skillet over medium-high heat, add a bit of oil, and cook the salmon for 4-5 minutes per side.
Frequently Asked Questions
We recommend that you marinate salmon for 30 minutes. You can marinate for up to 60 minutes, but marinating any longer can result in a mushy texture.
Salmon should be flipped about partway through the cooking time. If your salmon has skin, grill skin side down until the fish is almost cooked. Flip the salmon and finish cooking for the last 2-3 minutes. This adds to the color and presentation of the fish.
Yes, you can eat salmon skin. Although salmon skin is safe to eat and healthy, the skin tends to have a fishier, metallic taste. I prefer to cook the salmon without the skin. You can ask your fishmonger to remove it for you.
Yes, you can make the teriyaki sauce 2-3 days ahead of time. Store it in an airtight container in the refrigerator. When ready to use, slightly reheat. Add a little bit of hot water if need, one teaspoon at a time.
Yes, you can use store-bought teriyaki sauce, but making your own allows you to customize the flavors with no additional preservative.
Leftover salmon should be cooled completely and wrapped tightly before freezing for up to 3 months. Thaw overnight in the fridge and gently reheat.
Leftover salmon should be stored in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet over low to medium heat until just warmed through for the best results.
Teriyaki grilled salmon pairs perfectly with rice and mango salsa but it’s a versatile recipe. If you prefer, serve it with Lo Mein Noodles, Crispy Air Fryer Sweet Potato Fries or Air Fryer Parmesan Asparagus.
More Teriyaki Recipes
- Teriyaki Chicken Bowl
- Teriyaki Chicken Meatballs
- Grilled Teriyaki Chicken Skewers
- Chicken Teriyaki Stir Fry
- Baked Teriyaki Salmon
Succulent salmon fillets marinated in a rich teriyaki sauce and grilled to perfection is bound to be your family’s new favorite meal. Whether you’re a seafood enthusiast or just looking to impress your guests, this recipe is a must-try. I hope you enjoy all the recipes I share with you, including this delicious Teriyaki Glazed Grilled Salmon recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Grilled Teriyaki Salmon
Ingredients
- 4 Salmon filets skinless, center cut
For Teriyaki sauce
- 1 cup water
- ½ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 2 teaspoons cornstarch + 2 tablespoons water
For Mango Salsa
- 1 cup mango diced
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 2 tablespoons jalapenos chopped
- 2 tablespoons fresh cilantro chopped
- ½ large lime juiced
- ½ teaspoon salt
For Garnish
- 1 teaspoon sesame seeds to garnish
- 2 tablespoons chopped green onions chopped
Instructions
- Pat dry the salmon filets with a kitchen towel or paper towels and set them aside.
- Heat a skillet over medium flame and add water, brown sugar, soy sauce, rice vinegar, garlic, and ginger. Bring the sauce to a boil.
- In a separate bowl, prepare the cornstarch slurry by combining cornstarch and water. Add the slurry to the sauce and continue boiling until the mixture thickens. Simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- Place the salmon filets in a bowl and pour half of the prepared teriyaki sauce over them. Marinate the salmon for at least 30 minutes.
- Meanwhile, prepare the mango salsa by combining chopped mango, red bell pepper, red onion, jalapenos, cilantro, lime juice, and salt in a separate bowl. Mix well and set it aside.
- Preheat a griddle or grill to medium heat. Place the marinated salmon on the griddle or grill and cook for 4-6 minutes on each side, or until the salmon is cooked through. Baste a couple of time through out the cooking process.
- Once done, brush the reserved teriyaki sauce over the salmon and garnish it with green onions and sesame seeds. Top the salmon with the prepared mango salsa.
- Serve the grilled teriyaki salmon over rice, with lime wedges on the side.
Notes
- Oil the Grill Grates: To prevent sticking, brush the grates with oil before placing the salmon on the grill.
- Keep an Eye on the Heat: Medium-high heat ensures a good sear without overcooking the salmon.
- Let It Rest: Allow the grilled salmon to rest for a few minutes before serving to let the juices redistribute.
- Quality: Opt. for fresh salmon with vibrant color and a pleasant ocean smell. Look for wild-caught salmon for the best flavor and health benefits. I like using center cuts.
- Prepping: Before grilling, pat the salmon fillets dry with a paper towel. This helps achieve a nice sear and prevents excess moisture on the grill.
- Basting: While grilling, baste the salmon with some of the reserved teriyaki sauce using a brush. This adds layers of flavor and helps the sauce caramelize beautifully.
- Make extra sauce: If you’re a fan of saucy goodness, consider making a bit more teriyaki sauce than the recipe calls for. You can use it for drizzling over the cooked salmon and rice.
- Do not over cook: Salmon cooks quickly, so keep an eye on it. It’s ready when it’s opaque and flakes easily with a fork. Overcooked salmon can be dry.
- Cool sauce before marinating: The teriyaki sauce will need to cool before marinating the salmon, so be sure to make it well in advance.
Super! Love it❤️.. thank u for all your great recipes 🙏🏻😋👍🏻
Thanks Iyeda, Glad you enjoyed the recipe.