Grilled Teriyaki Salmon
Rich, flaky grilled salmon glazed in a homemade teriyaki sauce that caramelizes into a sticky, sweet-savory lacquer — an easy, healthy dinner ready in 25 minutes.
Equipment
- grill
- saucepan
- brush
- tongs
- mixing bowl
Ingredients
- 4 salmon fillets, skin-on (6–8 oz each)
- 1 tbsp neutral oil
- salt, to taste
- white pepper, to taste
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake or dry sherry
- 3 tbsp brown sugar
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, grated
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch (optional)
- 1 tbsp cold water (for slurry)
- 1 tbsp toasted sesame seeds
- 3 green onions, sliced
- lime wedges, for serving
- steamed rice, for serving
Instructions
- In a saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Simmer for 8–10 minutes until reduced and slightly thickened. Stir in rice vinegar and sesame oil. Optionally thicken with cornstarch slurry. Reserve one-third for finishing.
- Marinate salmon in half of the glaze for 20 minutes at room temperature.
- Remove salmon, pat lightly dry, and brush with oil. Season lightly with white pepper.
- Preheat grill to 375–400°F and oil grates היט.
- Place salmon skin-side down and grill for 4–5 minutes until halfway cooked.
- Flip and brush with glaze. Grill for 2 minutes.
- Flip back, brush again with glaze, and cook another 1–2 minutes to build layers.
- Remove salmon at 125–130°F internal temperature and rest for 3 minutes.
- Brush with reserved fresh glaze and garnish with sesame seeds and green onions.
- Serve immediately with rice and lime wedges.
Notes
Use thick, skin-on salmon for best results. Apply glaze only in the final minutes to avoid burning. Always reserve some fresh glaze for finishing after grilling. Do not over-marinate. Cook to 125–130°F for perfectly tender salmon.