Teriyaki Grilled Salmon
This grilled teriyaki salmon gets a double dose of teriyaki flavor, first as a marinade and again after grilling.
Salmon is one of the most nutritious fish available, but they’re not all created equal. Here at Sizzlefish, our wild Alaska king salmon contains the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids are important because they help protect the heart, brain, blood vessels and immune system by reducing inflammation throughout the body. Making this type of salmon a regular part of your diet is a great way to increase your intake of omega 3’s.
This type of salmon is commonly called chinook salmon, named after the Chinookan peoples, native to the Pacific Northwest in the United States. Portions of our Alaska king salmon come conveniently portioned in 4–5-ounce servings.
More great ways to enjoy salmon year-round include:
Air fried with Dijon mustard and herbs
Cubed and added to stir fry’s
Seared and added to pasta with a creamy sauce
Baked with garlic and butter
This Asian inspired salmon starts with a teriyaki marinade made from low sodium soy sauce, water, rice vinegar, brown sugar, sesame oil, garlic and ginger. Most of these ingredients you might even have on hand already or they can be conveniently found at most grocery stores. Once they’re stirred together and the brown sugar is dissolved, half is poured over salmon to marinade for 2 hours. Try not to exceed 4 hours of marinade time or the vinegar may start to change the texture of the fish.
The remaining marinade is combined with cornstarch and simmered over low heat to create a thick and rich finishing sauce for the salmon after grilling for about 10 minutes. Finish with toasted sesame seeds and serve with brown rice and broccoli for a complete meal.
4 King salmon portions
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 2 tsp toasted sesame oil
- 1 tsp cornstarch
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1 tbsp toasted sesame seeds for serving
Stir together soy sauce, water, rice vinegar, brown sugar, sesame oil, ginger and garlic powder in a bowl until brown sugar has dissolved.
Add salmon to a shallow bowl with skin facing up and pour half of the marinade over salmon. Cover and marinate for 1-2 hours.
Whisk cornstarch into remaining marinade in a saucepan until dissolved. Bring to a simmer over low heat and simmer for 3-4 minutes until thickened. Remove from heat and cool to room temperature.
Heat grill to medium heat or a grill pan over medium heat on stove and lightly grease with cooking oil. Drain marinade from salmon and discard. Blot excess marinade from salmon so the flesh is dry to the touch.
Place salmon on hot grill flesh side down and grill for 4-5 minutes. Gently flip salmon and grill 4-5 minutes longer. For thicker portions of salmon, grill on all 4 sides for 3 minutes.
- Serve salmon hot brushed with remaining teriyaki sauce and sesame seeds.