Description
A flavorful and healthy grilled teriyaki salmon dish with a sweet and savory glaze, perfect for weeknight dinners or summer BBQs.
Ingredients
Units
Scale
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- In a small bowl, mix cornstarch and water until smooth. Stir into the saucepan and cook until the sauce thickens, about 2-3 minutes.
- Let the teriyaki sauce cool slightly, then pour half of it over the salmon fillets in a resealable bag or shallow dish. Marinate for at least 30 minutes.
- Preheat the grill to medium-high heat. Oil the grates to prevent sticking.
- Grill the salmon fillets for about 4-5 minutes per side, or until the fish flakes easily with a fork.
- Brush with additional teriyaki sauce during the last minute of grilling.
- Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
- Use skin-on salmon for easier grilling.
- Marinate the salmon for up to 2 hours for deeper flavor.
- Leftover sauce can be refrigerated for up to a week.
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg
