Teriyaki Salmon On The Grill with Homemade Teriyaki Sauce brings an out of this world flavor combo and one of the easiest meals you can prepare. Tender, flaky and fabulous.
Teriyaki Salmon On The Grill with grilled peaches = Summer.
I don’t know about you, but each year we make a big fuss over the arrival of Copper River Salmon. Sweet, tender, buttery…melt in your mouth. We like it better than any other salmon that we find in our markets in Colorado.
The Copper River flows in the state of Alaska. Almost 300 miles in length, this wild rushing river empties into Prince William Sound at the town of Cordova.
Salmon that swim in these pristine waters are challenged by its length and its strong cold rapids.
Consequently, Copper River Salmon are strong, robust and healthy with natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. I used my first purchase of the season to make this easy teriyaki salmon.
Note: This recipe can be made with Copper River Salmon, King Salmon or Coho Salmon. Or even farm raised salmon. If purchasing farm raised salmon, I suggest purchasing from Whole Foods. Their salmon is farm raised, but it’s done so in ocean waters. You can read about it in my recipe for Peach Glazed Salmon.
And if you truly want the best seafood experience, take a look at my post for Cast Iron Skillet Salmon where I talk about Sitka Salmon Shares, a seafood delivery program where fresh Alaskan Seafood is flash frozen and delivered straight to your doorstep. Hands down, the best seafood I’m able to prepare in my landlocked kitchen.
Grilled Teriyaki Salmon – How To
Grilling salmon is simply about the easiest dinner option you can think of. And as much as we like grilled burgers and hotdogs, salmon on the grill comes in 3rd place. It’s easy, quick, delicious and super healthy.
Do you have a a bottle of teriyaki sauce lingering on your refrigerator door that you’ve purchased from the grocery store? You should really try homemade. It’s easy and tastier.
Let’s take a look:
How To Make Easy Grilled Teriyaki Salmon
- Grill Temperature For Salmon First, heat the grill so that it reaches 500 degrees.
- Prep That Salmon While the grill is heating, using a basting brush, coat the flesh of the salmon with olive oil and season with salt and pepper.
- Prep that Grill With your grill brush, clean the grates well. Then with the silicone basting brush, brush the area that you’ll be using to grill the salmon with olive oil.
- Turn Down the Heat Turn down the heat of the grill down so it registers 400 – 450 degrees.
- Place Salmon On Grill Place the salmon on the oiled grates skin side down. Close the lid and let the salmon cook for about 20 minutes. Basting the salmon with the teriyaki sauce every 5 minutes.
- Plate that Salmon When the salmon is done, it can easily be removed from the skin. Move the skinless salmon to a clean plate and you’re ready to serve.
How Can You Tell When Salmon Is Done On The Grill?
Just press lightly on the top of the salmon. If it appears to be at flaking stage, it’s done. Remove it quickly. You may also see some albumin starting to seep through the flakes of the fish. This is the protein in liquid form that has started to coagulate. It’s another signal that the fish is cooked.
Teriyaki Salmon with Pineapple
Grilled pineapple rings with teriyaki salmon is a natural pairing. Just grill the rings of pineapple along side the salmon, basting with the teriyaki sauce as you baste the salmon. The heat will create a nice teriyaki salmon glaze and a teriyaki glaze for the pineapple.
But think outside that pineapple ring. I’ve made teriyaki salmon on the grill so many times, it’s just so easy and perfect with grilled fruit. Think peaches next time you fire up that grill. Follow the same instructions, placing peach halves flesh side down on the grill. When they appear soft and fragrant, they’re done. Perfect Summer meal.
Oven Teriyaki Salmon
I’m a fair weather griller, and I live in Colorado. My grill cover goes on sometime during the month of November and doesn’t come out of hibernation until April.
You bet I make oven teriyaki salmon during the winter months. It’s super easy.
- Just preheat oven to 400 degrees.
- Place salmon, skin side down on a sheet pan fitted with a grate. The grate will simply help the air circulate around the salmon for more even cooking.
- Place the salmon fillets in the hot oven. Cook for 20 minutes basting with the teriyaki sauce every 5 minutes. The heat from either the oven or the grill turns that teriyaki sauce into a lovely rich teriyaki salmon glaze.
Salmon sense: Salmon is good for you, as it is loaded with Omega-3 oils, which are recommended by the American Heart Association. Your heart is not the only part of your body that benefits from salmon consumption: studies have found that fish oil may help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.
This is a wonderful Summer meal, and especially when served with this No-bake Key Lime Pie for dessert … just sayin.
Recipe For Teriyaki Salmon On The Grill using Homemade Teriyaki Sauce
I hope you give this teriyaki salmon recipe with homemade teriyaki sauce a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite grilled salmon recipe, let me know, I’d love to give it a try.
More Grilled Salmon Recipes
- Cedar Planked Salmon with Red Wine Reduction Sauce
- Simple Grilled Salmon Fillets with Dill Butter
- Bacon Tomato Pesto Grilled Salmon Sliders
And if you’re looking for more seafood recipes, don’t miss my seafood category. You’ll find lots of great recipes, along with the most popular seafood recipe on my site for Heavenly Halibut.
Grilled Salmon Teriyaki
Ingredients
- For the Teriyaki Sauce
- 2 tablespoons cornstarch
- ¼ cup cold water
- 1 cup water
- ¼ cup soy sauce
- 2 tablespoons honey
- ¼ cup plus 1 tablespoon brown sugar
- ½ tsp ground ginger
- ¼ tsp garlic powder
- For the Grilled Salmon
- 2 Salmon Fillets
- 1/2 teaspoon olive oil
- Salt and Pepper to taste
Instructions
- Mix the cornstarch and ¼ cold water together in a small measuring cup or bowl, and mix well until the cornstarch is completely dissolved.
- Place the remaining ingredients in small sauce pan and bring to a low simmer.
- Add the cornstarch mixture, whisking as you add it in.
- Cook for about 2 minutes or until desired thickness.
- Heat grill to 500 degrees. And then lower heat to 350 – 400 degrees
- Lightly oil the grates with the olive oil
- Place salmon fillets skin side down on the grates
- Cook for 20 minutes basting with the teriyaki sauce every 5 minutes.
Notes
Nutrition
Teriyaki Salmon on the Grill using Homemade Teriyaki Sauce …It’s What’s for Dinner.
Copper River salmon is so delicious! I haven’t seen it at our store yet and it will be expensive, as you said. What a delicious preparation.
Yup, it’s expensive, but I always buy it at least three times during the season. So good to hear from you Susan.
Our Food City just announced that they are going to start carrying Copper River salmon! Yay us 🙂
LOL – Yay for Chris.
Having just made a homemade teriyaki myself recently, I can honestly say there should be no reason to go out and buy bottled stuff anymore. It’s soooo simple and uses such little ingredients… it’s worth every minute in the kitchen!
You have no idea how thrilled I am to put this sauce recipe in my book. I love adding a splash of teriyaki to stir fry and don’t always have some on hand. And I did not know all the details about Copper River Salmon, just that it is THE salmon. And also to always buy wild salmon instead of farmed.
I agree Vickie, it is THE salmon. 🙂 I just bought a big slab of it yesterday. Going to cut it up and freeze it. Hope it freezes well.
You sure had two delicious meals from your salmon purchase and I’m saving the sauce recipe. I’m not sure if I’ve seen the fresh Copper River Salmon here or not. Guess I should look for it.
::::gasp Never had Copper River Salmon???
Sounds like a special piece of salmon. My husband and I eat salmon often, As a matter of fact, my next post is about a salmon dish. 🙂
Yay, I look forward to your post Karen.
That is a beautiful plate. And I appreciate the information about the salmon variety. Bravo!
Thanks Adam.
We use teriyaki a lot for as a marinade and it always seems to me that I buy a bottle just to end up throwing it away (after the meat marinates). I’ve got everything I need to make this… going to do it right now 🙂
Karen, I had everything I needed to make it also. Those are staples in my pantry. Let me know how you like it.
I have never had Copper River Salmon. We can buy fresh wild King salmon from the fisherman right off the boats in good years. I have a quick question. With your new liberal laws does everything taste better?. Do you break out in giggles more frequently?
I’m jealous of your salmon purchases. Being land locked has it’s challenges. And HA! Those liberal laws are a bone of contention around here.
I am keeping this recipe and promise to try your homemade Teriyakii sauce. I do have a bottle in my pantry and it lasts forever – meaning I wonder how many preservatives it must have in it.
Your salmon looks amazing. Have a nice weekend.
Sam
Let me know how you like it Sam.