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Grilled salmon on a plate topped with mango salsa.

Grilled Teriyaki Salmon

5 from 2 votes
Created by Mariam Ezzeddine
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, grilled salmon teriyaki is ready in less than 10 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 4 Servings
Servings

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. 

Nutrition

Calories: 400kcal | Carbohydrates: 38g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1189mg | Potassium: 1066mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1224IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 2mg
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