This easy recipe for Grilled Teriyaki Salmon is super flavorful and tender salmon that never turns out dry! It is the most perfect grilled salmon recipe that makes restaurant quality salmon on a weeknight.
Whenever we go out to eat, nine times out of ten, I order salmon. I love to cook salmon (Sheet Pan Teriyaki Salmon is a favorite of ours!) somehow the restaurant chefs know some secrets on perfectly cooking salmon. Turns out, with the right recipe and technique, I can make restaurant quality salmon at home, too!
On the grill, the key is cooking it at a lower temperature, around 350 degrees F. If you cook it too high, you will run the risk of it cooking too fast and be overdone. No one likes overcooked salmon! In addition, I like to use a meat thermometer (this one is cheap and works great!) to ensure my salmon is to the correct temperature (it works great for Grilled Cilantro Lime Chicken, Smoked Brats, and Grilled Honey Sriracha Chicken Thighs too!). Salmon should be cooked to 120-125 degrees F and this article explains why.
Salmon - I always try to buy wild caught salmon as it is lower in contaminants, are naturally rich in omega-3 fatty acids, and naturally a beautiful pink or red color. It's also great in these Air Fryer Salmon Tacos.
Soy Sauce - I typically use low sodium soy sauce but regular soy sauce can also be used. Just add a splash of water if you find it too salty.
Fresh Ginger and Garlic - I highly recommend using fresh and not dried garlic or ginger. Fresh has so much more flavor and works much better in this recipe.
Rice Vinegar - adds some acidity to the teriyaki.
Brown Sugar - a decent amount of brown sugar is used to add the sweetness to the sauce.
See recipe card for full information on ingredients and quantities.
3. Cover the salmon with all but ½ cup of the marinade. Place the remaining marinade in a mason jar or Tupperware and refrigerate.
Marinate the salmon for 30 minutes to 8 hours.
4. Once you're ready, preheat the grill to medium heat. Place the salmon skin side up on the preheated grill and cook for 8 hours. Flip and cook another 4-6 minutes. The salmon should be cooked through and flake easily. I always use a meat thermometer to ensure my salmon is cooked correctly. I cook it to 120-125 degrees F (this article explains why) and it is perfect every time.
Serve topped with additional teriyaki sauce, chopped green onions, and sesame seeds.
Yes, but make sure it's thawed first. I like to thaw salmon overnight in the refrigerator.
Definitely! You can marinate the salmon up to 8 hours in advance. If you want, you can make the teriyaki marinade 2-3 days in advance.
Yes! Preheat your oven to 350 degrees. Place on a greased baking sheet and bake for 14-16 minutes, depending on the thickness of the salmon.
Cook it at a lower temperature and be careful not to overcook! Whenever I cook salmon at a high temperature (over 400 degrees), my salmon ends up overdone. I think it just goes from done to overdone too quickly. Cooking it at 350 degrees allows the salmon to stay tender and not cook too quickly. In addition, it's important to use a meat thermometer to ensure the salmon does not become overcooked.
Definitely! Refer to my Air Fryer Salmon Tacos recipe for cooking instructions, using this teriyaki marinade.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.