Quick Grilled Teriyaki Salmon

If you ask me, teriyaki salmon is one of those dishes that feels fancy but comes together in no time.

This easy weeknight dinner brings sweet and savory flavors together with a homemade teriyaki sauce that’s way better than the bottled stuff. Brown sugar and soy sauce create that classic sticky glaze, while fresh ginger and garlic add just the right kick.

The salmon gets grilled to perfection and served alongside garlicky broccoli for a complete meal. Everything cooks up quickly, making this ideal for busy evenings when you want something that tastes special without all the fuss.

It’s a family-friendly dish that works just as well for a regular Tuesday as it does for weekend guests.

SAVE NOW

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great on the grill. If all you have access to is frozen salmon, don’t worry – just make sure to thaw it completely in the fridge overnight before grilling. When picking out your salmon at the store, look for fillets that are firm to the touch with a fresh, ocean-like smell rather than anything fishy. For grilling, I recommend getting salmon fillets that are at least 1 inch thick so they hold up better on the grates and don’t dry out while cooking.

SAVE NOW

Options for Substitutions

This teriyaki sauce is pretty forgiving, so here are some swaps you can make if needed:

• Coconut sugar: You can use brown sugar, white sugar, or honey instead. If using honey, add it at the end of cooking and reduce the amount slightly since it’s sweeter than coconut sugar.
• Soy sauce: Tamari works great if you need a gluten-free option, or try coconut aminos for a soy-free version. Just know that coconut aminos are a bit sweeter and less salty, so you might want to add a pinch of salt.
• Pineapple or orange juice: Either juice works fine, but you can also use apple juice or even water with a squeeze of lemon if that’s all you have on hand.
• Corn starch: Arrowroot powder works the same way as a thickener – just mix it with cold water before adding. You can also use flour, but you’ll need about double the amount.
• Fresh garlic: Garlic powder works in a pinch – use about 1/4 teaspoon to replace the fresh cloves, though fresh definitely gives better flavor.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is not oiling your grill grates before cooking, which causes the fish to stick and fall apart when you try to flip it – brush the grates with oil or spray them right before adding your salmon.

Overcooking is another common issue that turns salmon dry and chalky, so aim for an internal temperature of 125-130°F for medium doneness, remembering that the fish will continue cooking for a few minutes after you remove it from the grill.

When making the teriyaki glaze, mix the cornstarch with water before adding it to the sauce to avoid clumps, and make sure to bring it to a full boil so it thickens properly.

Finally, don’t marinate the salmon for more than 45 minutes, as the soy sauce can break down the fish and make the texture mushy.

SAVE NOW

What to Serve With Grilled Teriyaki Salmon?

This sweet and savory salmon pairs beautifully with steamed white or brown rice, which soaks up all that delicious teriyaki glaze. I love adding some stir-fried vegetables like broccoli, snap peas, and bell peppers on the side to round out the meal. For something a bit different, try serving it over a bed of coconut rice or alongside some roasted asparagus with sesame seeds. A simple cucumber salad with rice vinegar also makes a refreshing contrast to the rich, glazed salmon.

Storage Instructions

Store: Leftover grilled teriyaki salmon keeps well in the fridge for up to 3 days in an airtight container. I like to store the extra teriyaki sauce separately so the salmon doesn’t get too soggy. It’s great for meal prep and tastes delicious cold on top of a salad or rice bowl.

Freeze: You can freeze cooked salmon for up to 2 months, though the texture might be a bit softer when you thaw it. Let it cool completely first, then wrap it tightly in plastic wrap and place in a freezer bag. The teriyaki sauce freezes perfectly in a separate container.

Reheat: Gently warm the salmon in the oven at 275°F for about 10-15 minutes, or until just heated through. You can also use the microwave on medium power for 30-second intervals. Just be careful not to overcook it or the salmon will dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 170-200
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 40-46 g

Ingredients

For the teriyaki sauce:

• 1/4 cup brown sugar
• 1/3 cup soy sauce
• 3 tbsp pineapple juice
• 2 tsp freshly minced garlic
• 1 tsp grated fresh ginger
• 1/2 tbsp cornstarch
• 1/2 tbsp water
• 1/2 tsp toasted sesame oil

For the salmon:

• 4 wild-caught Alaskan salmon fillets (approx. 6oz each)

For the side:

• 3 cups frozen broccoli florets
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Step 1: Prepare the Teriyaki Glaze and Marinate the Salmon

• 1/4 cup brown sugar
• 1/3 cup soy sauce
• 3 tbsp pineapple juice
• 2 tsp freshly minced garlic
• 1 tsp grated fresh ginger
• 4 wild-caught Alaskan salmon fillets

In a bowl, whisk together the brown sugar, soy sauce, pineapple juice, minced garlic, and grated ginger until the sugar dissolves completely.

Divide the marinade in half: reserve 1/4 cup for the finishing glaze and place the remaining marinade in a zip-top bag with the salmon fillets.

Seal the bag, gently massage to coat the salmon evenly, and refrigerate for at least 30 minutes.

This allows the salmon to absorb the savory-sweet flavors while you prepare the other components.

Step 2: Prepare the Broccoli for Cooking

• 3 cups frozen broccoli florets
• 1 tbsp olive oil
• 1/2 tsp garlic powder

While the salmon marinates, toss the frozen broccoli florets with olive oil and garlic powder in a bowl, ensuring even coating.

Set aside until ready to cook.

I find that tossing the broccoli with the seasonings early helps the flavors penetrate better during the cooking process.

Step 3: Grill the Salmon

• salmon fillets from Step 1

Preheat your grill to medium heat (around 400°F).

Remove the salmon from the marinade and discard the used marinade.

Place the fillets skin-side up on the grill grates and cook for approximately 8 minutes, until the salmon is cooked through and flakes easily with a fork.

The salmon will develop a caramelized crust while the interior stays moist and tender.

Step 4: Create the Finishing Glaze

• reserved 1/4 cup sauce from Step 1
• 1/2 tbsp cornstarch
• 1/2 tbsp water

While the salmon grills, pour the reserved 1/4 cup teriyaki marinade into a small saucepan over medium heat.

In a small bowl, whisk together the cornstarch and water to create a slurry, then stir it into the heating marinade.

Cook for 1-3 minutes, stirring frequently, until the glaze thickens and becomes glossy and coats the back of a spoon.

The cornstarch transforms the thin marinade into a rich, clingy glaze that will beautifully coat the finished salmon.

Step 5: Air Fry the Broccoli and Finish the Dish

• seasoned broccoli from Step 2
• grilled salmon from Step 3
• thickened glaze from Step 4
• 1/2 tsp toasted sesame oil

Transfer the seasoned broccoli to your air fryer basket in a single layer and cook at 370°F for 10 minutes, shaking the basket halfway through for even crisping.

Once the salmon is cooked, drizzle the warm glaze over each fillet and finish with a light drizzle of toasted sesame oil.

Arrange the grilled salmon on plates with the air-fried broccoli on the side and serve immediately while everything is hot.