This Grilled Teriyaki Salmon delivers a sticky, sweet, and savory glaze with a beautiful smoky char from the grill. It’s incredibly moist, flaky, and comes together in under 30 minutes. The caramelized edges and balanced teriyaki flavor make this a standout meal.

Why You’ll Love This Grilled Teriyaki Salmon

• Fast & Foolproof: Ready in about 25 minutes with pro-level results.
• Balanced Flavor: Savory, sweet, and umami-rich with ginger and garlic.
• Healthy & Nutritious: Packed with omega-3s and protein from the salmon.
• Versatile Serving: Pairs perfectly with rice, salads, or grain bowls.

Ingredients & Tools

• 4 (6-ounce / 170 g) salmon fillets, skin-on or skinless
• 1/2 cup (120 ml) soy sauce (use reduced-sodium if preferred)
• 1/4 cup (60 ml) mirin
• 2 tablespoons (30 ml) sake or dry white wine
• 3 tablespoons (45 g) brown sugar
• 1 tablespoon (15 ml) rice vinegar
• 2 teaspoons freshly grated ginger
• 2 garlic cloves, minced
• 1 tablespoon (8 g) cornstarch
• 1 tablespoon (15 ml) water
• 1 tablespoon toasted sesame oil
• 2 scallions, thinly sliced, for garnish
• 1 teaspoon toasted sesame seeds, for garnish

Tools: A grill (gas or charcoal), a small saucepan, a basting brush, and instant-read thermometer are helpful.

Notes: Use similarly sized fillets for even cooking. Mirin adds subtle complexity; in a pinch, use a bit of extra sugar mixed with water.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Pat your salmon dry. This is a non-negotiable first step. A dry surface is crucial for getting a good sear on the grill and for the glaze to stick properly instead of sliding off a wet fish.
• Don’t skip the mirin and sake. These ingredients provide authentic flavor that balances the saltiness of the soy sauce. They add a subtle sweetness and acidity that you can’t quite replicate with substitutes.
• Grate your ginger and garlic fresh. The flavor from freshly grated ginger and minced garlic is far more vibrant and potent than the jarred versions. It makes a noticeable difference in the final sauce.
• Bring the salmon to room temperature. Let the marinated salmon sit out for about 15-20 minutes before grilling. A cold piece of fish going onto a hot grill will cook unevenly, leaving you with an overcooked outside and a cold center.

How to Make Grilled Teriyaki Salmon

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Wrap tightly and freeze for up to 1 month.
• Reviving: Reheat gently in a covered dish at 275°F (135°C) with a splash of water.

Serving Suggestions

Complementary Dishes

• Steamed Japanese white rice — The ultimate, simple companion to soak up every last drop of the delicious teriyaki sauce.
• A crisp cucumber salad — The cool, refreshing crunch of cucumber provides a perfect textural and temperature contrast to the rich, warm salmon.
• Stir-fried bok choy or broccoli — A quick sauté with a little garlic adds a healthy green component that pairs wonderfully with the Asian-inspired flavors.

Drinks

• A dry Riesling or Pinot Gris — These wines have enough acidity to cut through the richness of the salmon and a slight sweetness that mirrors the teriyaki glaze beautifully.
• Iced green tea with a hint of lemon — A non-alcoholic option that is light, refreshing, and complements the meal without overpowering it.
• A crisp Japanese lager — The clean, effervescent quality of a beer like Asahi Super Dry is a classic pairing that cleanses the palate between bites.

Something Sweet

• Green tea ice cream (Matcha) — The slightly bitter, earthy notes of matcha are a sophisticated and delightful way to finish the meal after the sweet-and-savory salmon.
• Mochi ice cream — These chewy, sweet treats are fun, light, and come in a variety of flavors that all work well after this dinner.
• A simple fruit platter with mango and lychee — Fresh, sweet, and tropical fruit feels light and refreshing, continuing the Asian theme in a natural, healthy way.

Top Mistakes to Avoid

• Mistake: Marinating the salmon for too long. The acids in the marinade will start to denature the proteins on the surface, giving the salmon a tough, chalky, almost ceviche-like texture instead of tender, flaky flesh. 15 minutes is the sweet spot.
• Mistake: Putting a cold, wet piece of fish on the grill. This is a surefire way to get stuck-on skin and uneven cooking. Pat it dry and let it come to room temp for a perfect sear.
• Mistake: Overcooking the salmon. Salmon continues to cook after it comes off the grill (carryover cooking). If you wait until it’s perfectly flaky on the grill, it will be dry by the time it gets to the table. Pull it off at 125-130°F.
• Mistake: Brushing the glaze on too early. If you put the sugar-heavy glaze on at the beginning, it will burn and turn bitter over the high heat of the grill. Only apply it in the last few minutes of cooking.

Expert Tips

• Tip: Use the “skin-on” to your advantage. Even if you don’t plan on eating the skin, grilling the fillets skin-side down first acts as a protective barrier. It helps the fish hold its shape and makes flipping much easier. You can always remove it after cooking.
• Tip: Create a two-zone fire if using charcoal. Pile the coals on one side for direct high heat, and leave the other side empty for indirect heat. You can start the salmon over direct heat for the sear and then move it to the indirect side to finish cooking more gently, preventing flare-ups from the glaze.
• Tip: Make a double batch of the sauce. This teriyaki sauce is so good you’ll want extra. Keep some warm on the side to pass at the table for drizzling over rice and vegetables. It stores beautifully in the fridge for a week.
• Tip: Don’t have a grill? Use a grill pan or your oven’s broiler. A well-oiled cast-iron grill pan over medium-high heat works wonderfully. For the broiler, place the salmon on a foil-lined baking sheet and broil for 6-10 minutes, watching carefully and glazing at the end.

FAQs

Can I make this Grilled Teriyaki Salmon in the oven?
Absolutely. Preheat your oven to 400°F (200°C). Place the marinated salmon on a parchment-lined baking sheet. Bake for 12-15 minutes, depending on thickness. In the last 3-4 minutes of cooking, brush generously with the teriyaki glaze and switch the oven to broil for a minute to caramelize the sauce. Just keep a close eye on it to prevent burning under the intense broiler heat.

How can I tell when the salmon is done without a thermometer?
The most reliable visual cue is opacity. Gently press the top of the fillet with a fork or your finger. The salmon should flake apart easily and be opaque all the way through. A slight hint of translucency in the very center is okay, as carryover cooking will finish the job. If it feels firm and springs back quickly, it’s likely overdone.

What’s the best way to reheat leftover salmon?
To be honest, I often enjoy it cold, flaked over a salad. But if you must reheat, do it gently to prevent drying out. Place the salmon in a covered oven-safe dish with a tablespoon of water at 275°F (135°C) for about 10-15 minutes. The microwave will work in a pinch, but use a low-power setting and cover it with a damp paper towel.

Can I use a different type of fish?
Yes, the teriyaki glaze is fantastic on other firm-fleshed fish like tuna steaks, swordfish, or even halibut. Just adjust the grilling time based on the thickness and density of the fish you choose. Softer, more delicate fish like cod or tilapia might fall apart on the grill, so pan-searing would be a better option for those.

Is there a substitute for mirin?
If you can’t find mirin, you can mix 1/4 cup of a dry white wine or even sherry with an extra teaspoon of sugar. Another common substitute is a combination of 3 tablespoons of rice vinegar with 1 tablespoon of sugar, though the flavor profile will be slightly sharper and less rounded.