Teriyaki Grilled Salmon Recipe

Combine liquids and aromatics

In a small saucepan, combine 1 cup low-sodium soy sauce, 2 tbsp mirin, 2 tbsp sake, 3 tbsp packed brown sugar, 1 tbsp honey, 1 tsp grated fresh ginger and 2 minced garlic cloves. Stir to dissolve the sugar.

Simmer and reduce

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it simmer for 4–6 minutes, stirring occasionally, until the sugar is fully dissolved and the mixture is slightly reduced and aromatic.

Thicken

Whisk 1 tsp cornstarch with 1 tbsp water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let cool to warm (not hot). Reserve about 1/3 cup of the finished sauce for glazing and serving; the remainder will be used as a marinade.

Pat the 4 salmon fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place the fillets in a shallow dish or resealable plastic bag and pour the reserved marinade (leave out the 1/3 cup set aside for glazing) over the salmon, turning to coat. Marinate in the refrigerator for 20–30 minutes (avoid longer than 30 minutes to prevent the soy from overly curing the fish).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a charcoal grill, ensure even, medium-hot coals. Oil the grill grates or brush each fillet lightly with 1 tbsp neutral oil to prevent sticking.

Remove the salmon from the marinade and let excess drip off. Place salmon skin-side down on the preheated grill. Close the lid and cook for 4–5 minutes undisturbed to get good grill marks and to allow the skin to crisp.

Flip the fillets carefully using a fish spatula. Brush the tops with the reserved 1/3 cup teriyaki glaze. Continue grilling for another 3–5 minutes with the lid closed, brushing once more with glaze, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium (or to your desired doneness). Cooking time will vary by thickness (typical 1-inch fillets).

If flare-ups occur from the marinade drippings, move the salmon to a cooler part of the grill to finish cooking. Avoid overcooking—the fish should flake easily but remain moist.

Transfer the grilled salmon to a serving platter. Spoon any remaining glaze over the fillets. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced green onions.

Serve immediately with lemon or lime wedges on the side for squeezing, and offer additional teriyaki sauce if desired.