Sticky Teriyaki Grilled Salmon
A flavorful and easy-to-make teriyaki grilled salmon that combines sweet and savory notes for a perfect family meal or summer BBQ.
Equipment
- 1 grill preheated to medium-high
- 1 mixing bowl medium
- 1 whisk
Ingredients
Salmon and Marinade
- 4 salmon fillets skin-on
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
Instructions
Preparation
- In a medium mixing bowl, combine soy sauce, brown sugar, honey, minced garlic, and grated ginger. Whisk until the sugar is dissolved and the marinade is smooth.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure each fillet is well-coated. Cover and refrigerate for at least 30 minutes, turning occasionally.
Grilling
- Preheat the grill to medium-high heat. Oil the grates to prevent sticking.
- Remove the salmon from the marinade and place skin-side down on the grill. Grill for 4-5 minutes per side, basting with the reserved marinade, until the salmon reaches an internal temperature of 145°F.
Serving
- Transfer the grilled salmon to a serving platter. Allow it to rest for a few minutes before serving with your choice of sides.
Storage
- Refrigerate any leftover salmon in an airtight container for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: To prevent sticking, ensure your grill grates are well-oiled before placing the salmon. Always marinate in the refrigerator to keep the fish fresh and safe.
Ingredient Substitutions: Tamari can be used instead of soy sauce for a gluten-free option. Maple syrup is a great alternative to honey.
How to Serve: Pair with steamed jasmine rice and a side of grilled asparagus for a complete meal.
Storage & Freshness: For best results, consume the salmon within 3 days of cooking.
Make-Ahead Tips: Prepare the marinade a day in advance to save time on cooking day.
Ingredient Substitutions: Tamari can be used instead of soy sauce for a gluten-free option. Maple syrup is a great alternative to honey.
How to Serve: Pair with steamed jasmine rice and a side of grilled asparagus for a complete meal.
Storage & Freshness: For best results, consume the salmon within 3 days of cooking.
Make-Ahead Tips: Prepare the marinade a day in advance to save time on cooking day.