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Grilled Teriyaki Salmon
Flavorful grilled teriyaki salmon recipe that's so easy to make!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Marinating
30
minutes
minutes
Total Time
48
minutes
minutes
Servings
4
servings
Calories
351
kcal
Author
Kate @ I Heart Eating
Ingredients
4 (6
ounce)
salmon filets
½
cup
low sodium soy sauce
¼
cup
brown sugar
2
cloves
garlic
minced
1
teaspoon
fresh ginger
grated
2
tablespoons
rice vinegar
1
tablespoon
sesame oil
2
teaspoons
cornstarch
1 ½
tablespoons
water
Sliced green onion
Sesame seeds
Instructions
Whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a medium bowl.
Reserve ½ cup; set aside.
Add the salmon filets to a resealable container and pour the remaining marinade over top.
Mix well, seal, and marinate for at least 30 minutes or up to overnight.
Heat grill to 400F.
Grill salmon for 8-12 minutes, flipping once, or until the thickest part of the filet reaches 145F.
Meanwhile, whisk together the cornstarch and water until well-combined.
Add to a small saucepan over medium heat with the remaining ½ cup of marinade.
Bring to a boil over medium-low heat.
Reduce heat to low and simmer for about 5 minutes, or until thickened.
Remove from heat.
Brush teriyaki sauce on salmon after grilling, or serve on the side as a dipping sauce.
Serve topped with sliced green onion and sesame seeds, if desired.
Notes
There are directions for stove top and oven cooking above the recipe.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
351
kcal
|
Carbohydrates:
17
g
|
Protein:
37
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
94
mg
|
Sodium:
1228
mg
|
Potassium:
972
mg
|
Fiber:
0.3
g
|
Sugar:
14
g
|
Vitamin A:
68
IU
|
Vitamin C:
0.5
mg
|
Calcium:
45
mg
|
Iron:
2
mg