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grilled salmon
smokey staff

Grilled Salmon Teriyaki Recipe

For a delightful dish, marinate salmon in a zesty blend of herbs, garlic, and lemon. As you fire up the grill, relish the sizzle. Achieve a perfect sear, and voila! I guarantee you'll savor every juicy, flavorful bite of this grilled salmon, elevating our dining experience.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 Person
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch (optional, for thickening sauce)
  • Toasted sesame seeds and sliced green onions for garnish
  • Cooked rice or steamed vegetables for serving

Equipment

  • Mixing Bowl:
  • Whisk:
  • Zip lock bag or shallow dish for marinating
  • Grill or grill pan
  • Tongs:
  • Basting Brush:
  • Saucepan (if thickening sauce)

Method
 

  1. Prepare the Salmon: Rinse the salmon fillets under cold water and pat them dry with paper towels.
    In a bowl, mix olive oil, minced garlic, lemon juice, dried dill, salt, and black pepper to create a marinade. If using the optional marinade, whisk together soy sauce, honey or maple syrup, and Dijon mustard in a separate bowl.
    Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fillets, making sure they are well-coated. Allow them to marinate for at least 30 minutes in the refrigerator. If you're short on time, you can marinate for 10-15 minutes at room temperature.
  2. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat.
  3. Grill the Salmon: Remove the salmon from the marinade, letting any excess drip off.
    Place the fillets on the preheated grill or grill pan, skin-side down first.
    Grill for about 4-5 minutes on each side, or until the salmon easily flakes with a fork. Baste the fillets with any remaining marinade during grilling.
  4. Check for Doneness: Ensure the internal temperature of the salmon reaches 145°F (63°C). The flesh should be opaque and easily flake with a fork.
  5. Serve: Carefully remove the grilled salmon from the grill or pan using tongs. Sprinkle with chopped fresh parsley for a burst of color and freshness. Serve the grilled salmon hot, accompanied by lemon wedges for an extra zing.
  6. Enjoy: Dive into the delightful flavors of your perfectly grilled salmon. Pair it with your favorite side dishes, such as a fresh salad or grilled vegetables, for a complete and healthy meal.

Notes

Q & A