Grilled Salmon Teriyaki

Homemade teriyaki sause is so much better than store bought. And so easy to make. Use it to make this super easy grilled salmon teriyaki.

Course Main Course Seafood

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 229kcal

Author Lea Ann Brown

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

If you want to get more of a crust on the flesh of the salmon. Start cooking the salmon on oiled grates flesh side down. Let it cook for about 5 minutes, then using a grill spatula, turn the salmon so it's now cooking skin side down. From this point, baste the salmon every five minutes with the teriyaki sauce.

Pair With: Pineapple Slaw

Pineapple coleslaw served in an oval white bowl. Topped with pineapple tidbits and chives.

Nutrition