5 from 38 votes
Teriyaki Salmon (with Best Sauce)
Teriyaki Salmon features grilled salmon fillets brushed with a homemade sauce that combines teriyaki, sugars, fresh orange juice, and ginger, thickened to a glaze consistency. The salmon is seasoned simply and grilled quickly over high heat for a caramelized exterior while remaining tender inside. The sauce adds balanced sweetness and tang, making this a flavorful main course served well over rice or greens.
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings:
4
Calories:
389 kcal
Course:
Main Course, Dinner
Cuisine:
Asian-American Fusion
Ingredients
For the Salmon:
- 4 salmon 6-8 oz each, about 1-inch thick, fillets
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
For the Teriyaki Sauce:
- ½ cup teriyaki sauce such as Kikkoman
- ½ cup water
- ¼ cup white sugar plus more to taste
- ¼ cup brown sugar very tightly packed
- orange juice of 2 fresh wedges
- 2 TB cornstarch fully dissolved in 2 TB water
- ground ginger dash
- sesame seeds thinly sliced green onions, toasted, for garnish
Instructions
- In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Taste and add more sugar, if you like it sweeter. Keep warm.
- Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on.)
- Lightly grease and heat outdoor grill or indoor cast-iron grill until very hot and smoky. Lay salmon fillets on grill and cook on medium-high heat until just-cooked. If cooking indoors, cover pan partially to reduce smoke. Cook about 2-3 min per side, depending on thickness. Do not over-cook.
- Let cooked fish rest at room temp for a few minutes before serving.
- Drizzle salmon fillets generously with teriyaki sauce and garnish as desired. Serve immediately. Delicious over a bed of rice or over a plate of green salad.
Cup of Yum
Notes
- Ensure the grill is extremely hot and smoking before cooking for best searing.
- The teriyaki sauce can be prepared ahead and refrigerated; it keeps well for at least one week.
- Serve teriyaki salmon over steamed jasmine rice and grilled vegetables for a complete meal.
Nutrition Information
Calories
389kcal
(19%)
Carbohydrates
35g
(12%)
Protein
36g
(72%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Cholesterol
94mg
(31%)
Sodium
1459mg
(61%)
Potassium
933mg
(20%)
Fiber
0.1g
(0%)
Sugar
31g
(62%)
Vitamin A
68IU
(1%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 389
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 1459mg | 61% |
| Potassium | 933mg | 20% |
| Fiber | 0.1g | 0% |
| Sugar | 31g | 62% |
| Vitamin A | 68IU | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.