Grilled Teriyaki Salmon
This grilled teriyaki salmon recipe elevates a simple grilling technique to restaurant-worthy status, packed with Omega-3 fatty acids and a delightful umami flavor.
Ingredients
Main Ingredients
- 4 pieces Salmon Fillets About 6 oz each; fresh salmon is ideal, but substitutes like trout or other firm fish can be used.
- 1/2 cup Teriyaki Sauce Store-bought or homemade for a personal touch.
- 2 cloves Garlic, minced Enhances flavor; can substitute with garlic powder.
- 1 tbsp Ginger, grated Fresh is best, but ground ginger can be used.
- 1 tbsp Sesame Oil Provides nuttiness; can be replaced with olive oil.
- 1 tbsp Lemon or Lime Juice Adds acidity; optional but recommended.
- to taste Green Onions For garnish; can be substituted with sesame seeds or cilantro.
Instructions
Marination
- Place the salmon fillets in a shallow dish or zip-top bag. In a bowl, whisk together teriyaki sauce, minced garlic, grated ginger, and sesame oil. Pour the marinade over the salmon, ensuring each piece is well-coated. Let it marinate in the refrigerator for at least 30 minutes.
Preparation
- While the salmon marinates, preheat your grill to medium-high heat (about 400°F or 200°C).
Grilling
- Remove the salmon from the marinade, allowing excess sauce to drip off. Place the fillets skin-side down on the grill and grill for 6-8 minutes.
- Carefully flip the salmon using a spatula and grill for an additional 5-7 minutes until opaque and flake easily.
Serving
- Transfer the grilled salmon to a platter. Drizzle with extra teriyaki sauce and sprinkle with sliced green onions before serving.
Notes
Tips include using low-sodium teriyaki sauce for reduced sodium intake, and marinating overnight for enhanced flavor. Perfectly paired with steamed rice or grilled vegetables. Avoid overcooking and ensure proper marination for best results. Store leftovers in an airtight container for up to 3 days.