Ingredients
Scale
- ½ cup soy sauce
- ⅓ cup light brown sugar
- 2 tsp sesame oil
- 3 Tbsp rice vinegar
- 2 Tbsp honey
- 2-3 garlic cloves, minced
- 1 tsp fresh ginger, grated or minced
- 1 Tbsp orange zest
- 1 Tbsp cold water
- 2 tsp corn starch
- 4 salmon fillets
- ½ – 1 tsp sea salt
- ½ tsp cracked pepper
- ½ tsp garlic powder
- sliced green onions and sesame seeds, optional
Instructions
- In a small bowl, whisk together the teriyaki sauce ingredients, omitting the corn starch.
- Pat the salmon fillets dry with a paper towel, then season them with salt, pepper, and garlic, pressing gently into the fish.
- Place the salmon in a shallow dish or large ziplock bag and pour half the teriyaki marinade over it, massaging the marinade into the fish. Chill for 1-2 hours, or up to 8 hours.
- Preheat the grill to medium-high heat and lightly oil the grate.
- Remove the salmon from the refrigerator and discard any excess marinade.
- In a separate bowl, whisk corn starch and water until dissolved, then stir it into the reserved marinade. Heat this mixture in a small saucepan over medium heat until thickened, adding water if it becomes too thick.
- On the grill, place the salmon skin side up over direct heat and cook for about 6-8 minutes per side until flaky.
- In the last 2 minutes of grilling, brush the salmon with the teriyaki sauce. Once done, let it rest for a few minutes before serving. Optionally, serve over rice and garnish with sesame seeds and sliced green onions.
Notes
Marinate the salmon for the full 8 hours for the best flavor.
Consider using a non-stick spray for easier grilling.
Serve with steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.