Grilled Teriyaki Salmon
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.
Servings: 4 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