Go Back
grilled salmon

Grilled Salmon Teriyaki Recipe

smokey staff
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.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 Person
Calories 300 kcal

Equipment

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

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

Instructions
 

  • 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.
  • Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat.
  • 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.
  • 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.
  • 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.
  • 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