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Grilled Teriyaki Salmon Recipe

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This Grilled Teriyaki Salmon recipe delivers tender, flavorful salmon filets marinated in a sweet and savory homemade teriyaki sauce, then perfectly grilled to achieve a smoky finish. The marinade doubles as a glaze enhanced with arrowroot powder for a luscious, thick consistency. Ideal for a healthy and satisfying dinner, this dish combines the fresh flavors of ginger, garlic, and sesame with the rich umami of soy sauce.

  • Total Time: 1 hour 25 minutes (including marinating)
  • Yield: 5 servings

Ingredients

Salmon and Marinade

  • 2 lbs salmon filets
  • 1/2 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 2 tsp sesame oil
  • 3 tbsp brown sugar or coconut sugar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ground ginger (or 1/4 tsp ground ginger)

Thickening Slurry and Garnish

  • 1 tsp arrowroot powder (or cornstarch) mixed with 1 tbsp water
  • Sesame seeds, for topping

Instructions

  1. Prepare the Marinade: In a bowl, combine soy sauce, rice vinegar, water, sesame oil, brown sugar, minced garlic, and fresh ground ginger. Stir well until the sugar dissolves completely and all ingredients are evenly mixed.
  2. Marinate the Salmon: Place the salmon filets in a large bowl or a ziplock bag and pour half of the marinade over the fish. Ensure the filets are evenly coated. Cover or seal and refrigerate for 1 to 4 hours to allow the flavors to infuse.
  3. Preheat the Grill: When ready to cook, preheat your grill to a high temperature between 450-500°F (232-260°C). Grease the grill grates with a nonstick spray or oil to prevent sticking.
  4. Grill the Salmon: Place the marinated salmon filets on the grill skin side up, or on either side if skinless. Close the grill lid, discard the marinade used for soaking. Cook for 7-8 minutes without moving.
  5. Flip the Salmon: Carefully use a fish spatula to flip the filets. The fish should release easily from the grill; if it sticks, allow it to cook a few more minutes before flipping. After flipping, grill for an additional 2-3 minutes or until the internal temperature reaches 130°F (54°C). Remove from the grill and let rest for 10 minutes.
  6. Thicken the Marinade: Pour the remaining half of the marinade into a saucepan and heat over medium-high heat until it bubbles. Stir in the arrowroot slurry and continue cooking for about 2 minutes until the sauce thickens. Remove from heat; it will thicken further as it cools.
  7. Glaze and Garnish: Brush the thickened teriyaki glaze generously over the grilled salmon. Sprinkle sesame seeds over the top for added flavor and presentation.

Notes

  • Marinating the salmon for at least 1 hour helps develop deeper flavor but avoid exceeding 4 hours to prevent curing the fish.
  • If you don't have arrowroot powder, corn starch works as a thickening substitute.
  • Check the grill temperature regularly to maintain the ideal cooking range for perfect salmon.
  • Letting the salmon rest after grilling allows juices to redistribute, keeping it moist and tender.
  • This recipe works well with skin-on or skinless salmon filets.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Japanese
  • Diet: Low Fat

Find it online: https://recipesvibe.com/grilled-teriyaki-salmon-recipe/