Grilled Teriyaki Salmon
An easy and delicious restaurant-quality salmon recipe with a delicious teriyaki marinade.
Servings: 4 servings
Calories: 527kcal
Ingredients
- 2 lbs salmon
- 1 cup soy sauce
- ½ cup brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger
- 2 tablespoon rice vinegar
- 2 tablespoon sesame oil
- chopped green onions for topping
- white sesame seeds for topping
Instructions
- In a medium bowl, add the soy sauce brown sugar, garlic, ginger, rice vinegar, and sesame oil, and whisk to combine.
- Add the salmon to a baking dish and cover with all but ½ cup of the marinade.
- Cover and refrigerate for at least 30 minutes, up to 8 hours.
- Reserve the remaining sauce in a smaller container in the fridge.
- Preheat your grill to 350 degrees, about medium heat.
- Grease your grill thoroughly.
- Add the marinated salmon, skin side up, and close the grill.
- Cook the salmon for 8 minutes and then flip over. Brush with additional marinade. Close the grill and cook for another 4-6 minutes, until it is cooked through and easily flakes. Use a meat thermometer to ensure the salmon is cooked to 120-125 degrees F in the thickest part.
- Serve topped with the reserved teriyaki sauce, chopped green onions, and white sesame seeds.
- Enjoy!
Video
Notes
- You can skip the long marinade time but make sure you marinate the salmon at least 30 minutes.
- Be sure to grease the grill very well prior to placing the salmon on.
- I recommend using wild salmon as opposed to farm raised salmon. It is naturally pink and, in my opinion, tastes better.
Nutrition
Calories: 527kcal | Carbohydrates: 31g | Protein: 51g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 3348mg | Potassium: 1279mg | Fiber: 1g | Sugar: 28g | Vitamin A: 91IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 3mg