Indulge in the rich flavors of grilled teriyaki salmon, a dish that combines the savory taste of soy sauce, the sweetness of brown sugar, and the zest of ginger and garlic. Perfect for a quick weeknight dinner or a special weekend meal, this recipe offers several marinade options to suit your preference. You'll love the beautiful grill marks and the tender, flaky texture of the salmon.
Photos of Grilled Teriyaki Salmon Recipe
When heading to the supermarket, keep an eye out for mirin and sake, which may not be common staples in every household. Mirin is a sweet rice wine used in Japanese cooking, while sake is a traditional Japanese rice wine. Both add unique flavors to the marinade and are worth seeking out.
Ingredients For Grilled Teriyaki Salmon
Salmon fillets: The star of the dish, providing a rich, buttery flavor.
Extra-virgin olive oil: Used to coat the salmon and grill grates, preventing sticking.
Soy sauce: A key ingredient in all marinade options, adding a salty, umami flavor.
Garlic: Adds a robust, aromatic profile to the marinades.
Fresh ginger root: Provides a spicy, zesty kick to the dish.
Brown sugar: Balances the saltiness with a touch of sweetness.
Mirin: A sweet rice wine that enhances the marinade's depth of flavor.
Green onions: Adds a fresh, mild onion taste.
Vegetable oil: Helps in coating the salmon and grill.
Chili pepper flakes: Adds a subtle heat to the marinade.
Sake: A Japanese rice wine that adds complexity to the marinade.
White sugar: Adds sweetness to balance the flavors.
One reader, Hagan Hitt says:
The grilled teriyaki salmon recipe is a game-changer! The marinade infuses the salmon with incredible flavor, and the grilling technique ensures perfect texture. It's a delightful, easy-to-follow recipe that impresses every time. Highly recommend!
Key Techniques for Grilling Teriyaki Salmon
How to combine marinade ingredients: Mix the marinade ingredients in a bowl until the sugar is completely dissolved if it is part of the marinade. How to cut salmon fillets: Cut the salmon fillets into pieces that are 1½ to 2 inches wide. How to marinate salmon: Place the salmon fillets in the marinade, ensuring they are coated, and let them marinate for 20 minutes at room temperature or 1 to 2 hours in the refrigerator. How to prepare the grill: Set up the grill for high direct heat, and if using a charcoal grill, prepare one side for high direct heat and the other side with fewer coals for indirect heating. How to oil the grill grates: Brush the grill grates with oil when the grill is hot. How to grill salmon: Place the salmon fillets on the grill, skinless side down first, and cook for 1 to 3 minutes on the first side. Then, flip the fillets and cook for another 2 to 5 minutes until the salmon is just barely opaque throughout.
How To Make Easy Grilled Salmon
Everybody will love this delicious Grilled Salmon marinated in 4 types of tasty marinade- basic, teriyaki, teriyaki with mirin, or yakitori with sake!
Serves:
Ingredients
- 1½lbssalmon fillets,up to 3 lbs, skin-on, about ⅓ to ½ lb per person
- extra-virgin olive oil
For Basic Marinade:
- ¾cupsoy sauce
- 4clovesgarlic,up to 5 cloves, minced
For Basic Teriyaki Marinade:
- 1cupsoy sauce
- 1knobfresh ginger root,(1 inch) grated
- 4clovesgarlic,crushed
- 2tbspbrown sugar,up to 4 tbsp
For Teriyaki Marinade With Mirin:
- ½cupsoy sauce
- ¼cupmirin,or sweet Japanese rice wine, or seasoned rice vinegar
- ¼cupbrown sugar
- 2tbspgarlic,minced
- 2tbspfresh ginger,minced
- ¼cupgreen onions,minced
- 2tbspvegetable oil
- pinchchili pepper flakes
For Yakitori Marinade With Sake:
- ½cupsake
- ½cupsoy sauce
- ½cupmirin
- 2tbspfresh ginger,finely grated
- 2clovesgarlic,minced
- dashred chili pepper flakes
- ¼cupwhite sugar
Instructions
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Combine the marinade ingredients in a bowl. If the sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.
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Cut the fillets to 1½ to 2 inches wide. Place the marinade ingredients in a large casserole dish (or a plate with sides so the marinade doesn’t run).
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Coat the salmon fillets in the marinade and then place them skinless-side down in the marinade.
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Marinate for 20 minutes for a quick marinade (can do this at room temperature while you are preparing the grill) or if you have more time, from 1 to 2 hours in the refrigerator.
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Before grilling, remove fillets from the marinade and discard the marinade. Generously rub or brush oil on both sides of fish fillets.
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Prepare the grill for high direct heat (if using a charcoal grill, prepare one side of the grill for high direct heat and the other side with fewer coals for indirect heating).
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When the grill is hot (should be able to hold your hand 1-inch above the grill grates for only 1 second), brush the grill grates with oil.
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Place the salmon fillets on the grill, skinless side down (skin-side up) first, so that the fillets can get nice grill marks on the hot grill while the fish is still firm.
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Close the grill lid. Cook for 1 to 3 minutes on the first side, depending on how thick the fillets are.
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Once the fish fillets have been placed on the grill, do not move them until you are going to flip them over. Otherwise, they may fall apart.
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Look for grill marks on the fish and a small layer of opaque (cooked) fish where the fish close to the grill.
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Using the tongs, and a metal spatula to help if necessary, carefully turn the fish onto the other side, so that the skin side is now on the grill grates.
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Close the grill lid. Cook for another 2 to 5 minutes, again depending on the thickness of the fillets. Salmon should be just barely opaque throughout when done.
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Better to err on the side of undercooking the salmon, rather than overcooking.
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Always put the fish back on the grill, but once a good fillet is overcooked, there’s nothing you can do.
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Remove from grill and serve immediately.
Recipe Notes
- For a gluten-free dish, use gluten-free soy sauce.
- The best way to brush the salmon is to fold up a paper towel, dip in oil, and use tongs to rub the folded up paper towel on the grill grates.
- If using a charcoal grill, the fillets should be placed on the side of the grill furthest from the coals. If using a gas grill, just reduce the flame to medium.
Nutrition
- Calories: 535.00kcal
- Fat: 25.07g
- Saturated Fat: 4.48g
- Trans Fat: 0.04g
- Monounsaturated Fat: 10.92g
- Polyunsaturated Fat: 6.05g
- Carbohydrates: 31.15g
- Fiber: 1.63g
- Sugar: 18.88g
- Protein: 33.97g
- Cholesterol: 62.37mg
- Sodium: 6495.09mg
- Calcium: 79.75mg
- Potassium: 1076.01mg
- Iron: 2.65mg
- Vitamin A: 11.28µg
- Vitamin C: 35.51mg
Grilling Tip for Perfect Teriyaki Salmon
When grilling salmon, ensure the grill is preheated to high direct heat. This helps achieve those beautiful grill marks and prevents the fish from sticking to the grates. Always oil the grates just before placing the fish to further reduce sticking.
Time-Saving Tips for Making Grilled Teriyaki Salmon
Prepare the marinade in advance: Mix the marinade ingredients a day before and store them in the refrigerator. This allows the flavors to meld and saves time on the day of grilling.
Cut fillets uniformly: Slice the salmon fillets into even pieces to ensure they cook at the same rate, reducing the need for constant monitoring.
Use a grill basket: Place the salmon fillets in a grill basket to make flipping easier and prevent them from falling apart.
Preheat the grill: Ensure the grill is hot and ready before placing the salmon on it. This helps achieve perfect grill marks quickly.
Substitute Ingredients For Grilled Teriyaki Salmon Recipe
salmon fillets - Substitute with trout fillets: Trout has a similar texture and flavor profile to salmon, making it a good alternative for grilling and marinating.
extra-virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it suitable for grilling.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.
garlic - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to garlic, which can complement the marinade.
fresh ginger root - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it has a more concentrated flavor. Use about 1/4 teaspoon of ground ginger for each tablespoon of fresh ginger.
brown sugar - Substitute with honey: Honey can add a similar sweetness and depth of flavor to the marinade, though it will also add a slight floral note.
mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar to mimic the sweet acidity of mirin.
green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or in the marinade.
vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for grilling.
chili pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it is more potent, so use sparingly.
sake - Substitute with dry white wine: Dry white wine can mimic the acidity and slight sweetness of sake in the marinade.
white sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level but adds a slight caramel flavor, which can enhance the marinade.
Presentation Tips for Grilled Teriyaki Salmon
Select the freshest ingredients: Ensure you use the highest quality salmon fillets, fresh ginger root, and green onions to enhance the dish's flavors.
Create a balanced marinade: Choose the teriyaki marinade with mirin for a perfect blend of sweetness and umami. Make sure the brown sugar and mirin are well dissolved.
Marinate with precision: Marinate the salmon fillets for at least 1 to 2 hours in the refrigerator to allow the flavors to penetrate deeply.
Prepare the grill meticulously: Ensure the grill is at high direct heat and brush the grates with vegetable oil to prevent sticking and achieve perfect grill marks.
Grill with care: Place the salmon fillets skinless side down first to get those beautiful grill marks. Cook for 1 to 3 minutes per side, depending on thickness.
Monitor cooking time: Keep a close eye on the salmon to avoid overcooking. It should be just barely opaque throughout when done.
Plate with elegance: Serve the grilled teriyaki salmon on a pristine white plate. Garnish with finely chopped green onions and a sprinkle of chili pepper flakes for a pop of color and heat.
Add complementary sides: Pair the salmon with a side of steamed jasmine rice and blanched asparagus to create a well-rounded and visually appealing dish.
Finish with a glaze: Lightly brush the salmon with a bit of reserved teriyaki sauce just before serving to add a glossy finish and extra flavor.
Serve immediately: Ensure the dish is served hot to maintain the salmon's optimal texture and flavor, impressing even the most discerning culinary professionals.
Storing and Freezing Grilled Teriyaki Salmon
- Allow the grilled teriyaki salmon to cool completely before storing or freezing.
- For short-term storage, place the cooled salmon in an airtight container and refrigerate for up to 3 days.
- To freeze the grilled salmon:
- Wrap each piece of salmon tightly in plastic wrap, ensuring no air pockets remain.
- Place the wrapped salmon pieces in a freezer-safe, airtight container or a heavy-duty freezer bag.
- If using a freezer bag, remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy reference.
- Properly stored, frozen grilled teriyaki salmon will maintain its best quality for up to 2-3 months.
- To thaw the frozen salmon, transfer it from the freezer to the refrigerator and allow it to defrost overnight.
- Reheat the thawed salmon in a preheated oven at 275°F (135°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat it in a skillet over medium-low heat, adding a splash of water or teriyaki sauce to maintain moisture.
- Avoid refreezing previously frozen and thawed salmon, as this may affect its texture and quality.
How To Reheat Leftover Grilled Teriyaki Salmon
The best way to reheat leftover grilled teriyaki salmon is to use the oven. Preheat your oven to 275°F (135°C) and place the salmon on a baking sheet lined with parchment paper or aluminum foil. This low temperature will gently warm the fish without drying it out or causing it to overcook.
Brush the salmon with a little bit of olive oil or teriyaki sauce to help keep it moist during the reheating process. If you have any leftover teriyaki sauce, you can also spoon a small amount over the top of the fish.
Loosely cover the salmon with aluminum foil to prevent it from drying out. This will create a steamy environment that will help keep the fish tender and flavorful.
Place the salmon in the preheated oven and reheat for about 15 minutes, or until it reaches an internal temperature of 145°F (63°C). The exact reheating time will depend on the thickness of your salmon fillets and the efficiency of your oven.
If you're in a hurry, you can also reheat your grilled teriyaki salmon in the microwave. Place the fish on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 30 seconds to 1 minute, depending on the thickness of the fillets. Check the temperature and continue microwaving in 15-second intervals until the salmon reaches the desired temperature.
Another option is to reheat your salmon on the stovetop. Place the fillets in a non-stick skillet over medium-low heat and add a splash of water or teriyaki sauce to the pan. Cover the skillet with a lid and steam the salmon for 3-5 minutes, or until it's heated through.
Regardless of the reheating method you choose, be sure not to overcook the salmon. Overcooked salmon can become dry, tough, and less flavorful. The key is to reheat it gently and only until it's warmed through.
Once your grilled teriyaki salmon is reheated, you can serve it over a bed of steamed rice, stir-fried vegetables, or a fresh salad. Garnish with sesame seeds, sliced green onions, or a sprinkle of furikake for added flavor and texture.
Interesting Fact About Grilled Teriyaki Salmon
A random fact about this grilled teriyaki salmon recipe is that marinating the salmon not only enhances its flavor but also helps to keep the fish moist during grilling. The teriyaki marinade with mirin adds a subtle sweetness and depth of flavor, making the dish more complex and delicious.
Is Making Grilled Teriyaki Salmon at Home Cost-Effective?
This grilled teriyaki salmon recipe is relatively cost-effective for a household. The main expense is the salmon fillets, which can be pricey, but the other ingredients like soy sauce, garlic, ginger, and brown sugar are affordable and often already in the pantry. For a household of 4, the approximate cost is around $25-$30 USD. Considering the flavor and nutritional benefits, it's a worthwhile investment. Overall Verdict: 8/10.
Is Grilled Teriyaki Salmon Healthy?
The grilled teriyaki salmon recipe is a relatively healthy dish, offering several nutritional benefits:
- Salmon is an excellent source of omega-3 fatty acids, which support heart and brain health
- The marinade ingredients, such as soy sauce, ginger, and garlic, provide antioxidants and anti-inflammatory properties
- Grilling is a low-fat cooking method that helps retain the nutrients in the fish
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- The high sodium content in soy sauce can be a concern for those watching their salt intake
- Some variations of the marinade include significant amounts of sugar, which can add unnecessary calories
To make this recipe healthier, consider the following suggestions:
- Opt for low-sodium soy sauce or replace some of the soy sauce with a mixture of water and lemon juice to reduce the overall sodium content
- Reduce the amount of sugar in the marinade or substitute it with a natural sweetener like honey or maple syrup
- Include more fresh herbs and spices in the marinade, such as cilantro, basil, or red pepper flakes, to boost the flavor and nutritional value without relying on salt or sugar
- Serve the grilled salmon with a side of steamed vegetables or a fresh salad to increase the fiber and nutrient content of the meal
- Use a healthy oil, such as avocado or coconut oil, for brushing the grill grates and the fish to provide beneficial fats
By making these simple adjustments, you can enhance the nutritional profile of this grilled teriyaki salmon recipe, creating a delicious and healthy meal that supports your overall well-being.
Editor's Opinion on This Grilled Teriyaki Salmon Recipe
This grilled teriyaki salmon recipe is a delightful blend of savory and sweet flavors, perfect for a summer cookout. The variety of marinades offers flexibility, catering to different palates with options like mirin and sake. The instructions are clear and emphasize the importance of proper grilling techniques, ensuring the salmon remains moist and flavorful. The use of fresh ingredients like ginger and garlic enhances the dish's aromatic profile. Overall, it's a well-rounded recipe that balances ease of preparation with gourmet results, making it suitable for both novice and experienced cooks.
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Why trust this Grilled Teriyaki Salmon Recipe:
This grilled teriyaki salmon recipe is crafted with care, combining the perfect balance of soy sauce, ginger, and garlic to enhance the natural flavors of the salmon. The step-by-step instructions ensure a flawless grilling process, resulting in tender, flavorful fillets every time. Trust in the quality ingredients and precise techniques to elevate your culinary skills and impress your guests.
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