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Grilled Salmon Teriyaki
Nathan Congleton / TODAY
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Servings:
6

Broiling or grilling caramelizes the sweet and salty soy flavor of teriyaki with the salmon's oils. The sauce provides a familiar taste to help get non-seafood eaters get excited about eating fish.

Technique tip: Brush oil on the salmon skin before putting it on the grill to ensure it doesn't stick to the grate. Get to know your local fishmonger and you'll learn all about how to choose high-quality, fresh seafood, and receive guidance for the best available catch during any given season. 

Swap option: This recipe works very well with different fish, but note that the cooking time will vary.

Ingredients

    • 1 cup soy sauce
    • 1/4 cup honey
    • 2 tablespoons fresh lemon juice or mild vinegar
    • One 1-inch piece fresh ginger, peeled and sliced
    • 3 cloves garlic, smashed
    • 2 pounds boneless wild Alaskan salmon fillet, pin bones removed

Preparation

1. Whisk the soy, honey and lemon juice together in a large enough dish to fit the salmon. Stir in the ginger and garlic.

2. Place the salmon, skin side up, in the sauce and marinate for at least 10 minutes or up to 30 minutes.

3. Preheat a broiler or prepare coals to very hot in a grill. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or grill gate.

4. Cook until it is slightly firm to the touch, 10 to 15 minutes, depending on thickness.

5. While the salmon is cooking, brush it a couple of times with the marinade to use it all up.

6. Immediately remove the skin while the fish is hot. Serve.

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