Grilled Teriyaki Salmon


Quick and EASY Salmon Teriyaki Recipe

Video taken from the channel: A’s Cookbook


Salmon Teriyaki How to Make Salmon Teriyaki with 3 ingredients in 10 min

Video taken from the channel: Helen Rennie


Making Teriyaki Grilled Salmon

Video taken from the channel: Kurt Jacobson



Video taken from the channel: NOT ANOTHER COOKING SHOW


Salmon Teriyaki Glazed (Easy Pan Fried Recipe) Gordon Ramsay

Video taken from the channel: Gordon Ramsay Hell’s Kitchen


How to Grill Glazed Salmon

Video taken from the channel: The Consummate Sportsman


Teriyaki Salmon on the Weber Kettle Grill

Video taken from the channel: TosTinMan EasyCooking

Directions In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; Drain salmon, discarding marinade in bag.

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill Place salmon on grill rack, skin side. DIRECTIONS In a bowl mix together together soy sauce, brown sugar, water, Worcestershire sauce, oil, ginger and lemon pepper; whisk Wash the salmon under cold water then pat dry using paper towels. Place the salmon into a long deep glass dish (or use a large resealable plastic freeze bag. Preheat a grill on high.

Brush both sides of the salmon lightly with olive oil and season with salt and pepper. Place salmon skin side up on the grill and close the lid. Cook 4-6 minutes per side or until the salmon is fully cooked.

Remove from the grill and spoon teriyaki sauce over the top. Sprinkle with green onion if desired and serve. Heat grill on high heat.

Spray grill with non-stick spray and cook salmon (skin side up, flesh side down) for 5 minutes. Turn salmon fillets over and cook for another 4-6 minutes until salmon is cooked. Preheat the grill to High heat with lid closed for 10 to 15 minutes. Place the salmon fillets directly on the grill grate, skin side up.

5 Cook salmon for about 3 to 5 minutes per side or until they are done until your liking and occasionally, brush the Salmon with the Teriyaki. Place the salmon steaks in a glass dish (I use an 8x8-inch glass baking dish). Pour the marinade over the salmon.

Cover with plastic wrap, and refrigerate for minimum 1-1/2 hours, turning the steaks occasionally. Grill for 4-5 minutes on each side, depending on how thick the steaks are. Ingredients ¼ cup sesame oil ¼ cup lemon juice ¼ cup soy sauce 2 tablespoons brown sugar, or more to taste 1 tablespoon sesame seeds 1 teaspoon ground mustard 1 teaspoon ground ginger ¼ teaspoon garlic.

Teriyaki Salmon Foil Packets are a quick and tasty 30 minute meal for summer nights, camping and cookouts. The flaky salmon and tender vegetables are covered in a sticky sweet and savory Asian-inspired sauce that you can cook on the grill or the oven. Includes paleo, gluten free, keto, low carb and Whole30 options.

Open the grill lid and place the salmon, skin-side down, on the hot zone. Most of the cooking will take place on the skin side. Allow 6 to 8 minutes, depending on the thickness. Use a flat spatula.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a.

List of related literature:

Put the salmon on the foil-lined baking sheet, rub a little olive oil over the top, and season with salt and pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Rub the salmon on both sides with 1 tablespoon of avocado oil, and season to taste with sea salt and lemon pepper.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Place the salmon in the marinade, coating both sides well.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Turn the salmon over and brush with the remaining 1 tablespoon marinade.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

To give the salmon great flavor and a satisfying crust, we seasoned it with a spice rub of coriander, ginger, granulated garlic, salt, and pepper.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Searing the salmon over high heat, then brushing it with some of the glaze, and finally pulling it to the cooler side of the grill to cook through gave us the best grilled glazed salmon we had ever tried.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Unwrap the salmon (it will have absorbed most of the marinade) and discard any remaining marinade.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Pat the salmon dry with paper towels, and sprinkle both sides with the salt and black pepper.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

Brush the salmon on both sides with the olive oil, then season evenly on both sides with the Old Bay, salt, and pepper.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Man, that looked great and tasty. I grew up on a Midwest farm, never had time to fish much growing up. Thanks for the Video TosTinMan.

  • Thank you so much for this excellent tutorial. I’m making this over the week-end. By the way, I’m so happy to hear that you daughter is cooking. I started at her age (60 years ago) and it has made all the difference in my life.

  • You can scrape off the ginger skin instead of peeling it by scraping with the backside of a blade or a spoon. The skin comes off easily and it saves waste!

  • Doesn’t get much easier or more DEEElicious than that Jim! That’s my kinda meal, I could eat eggs with every meal!!

    The shirt looks great on you, navy is my favorite color!! Thank you very much I really appreciate it!!

  • Larry RULES!!!!!!!! Mr. Yoshida’s RULES!!!!!!! The theme from The Sting RULES!!!!!!! TosTinMan EasyCooking RULES!!!!!!! Hey Jim your salmon RULES!!!!!!! A “BIG” thumbs up:-) ROCK ON!!!!!!!

  • Hi Helen, this is the best recipe out there on salmon. Salmon has enough fat no need to add extra and yet you see professional chefs dousing their pans with oil. They will never get the skin crispy and tasty. The only point I can add is if you put some kosher salt on the pan and then lay your salmon skin side down you will get a slightly crisper skin since the salt gets super hot and also extracts some of the moisture from the salmon. Thumbs up to you and please never lose your charming accent and beautiful smile.

  • When I make salmon I always get the frozen one but I never seem to get it right. It always brake when I defrost it and it never tastes any good, tastes too fishy if that makes sense. Anyone that could give some tips?

  • Dude, next to Latin, Japanese is the easiest language to pronounce. Every consonant is followed by a vowel and every vowel only makes one sound. I like your recipes, man, but like, at least try. It seems insulting to not at least try.

  • This was so good. I even managed to hunt down real mirin at a Japanese grocery, not the high fructose kind. This will be in regular rotation, thank you for the wonderful recipe.

  • I made this tonight for my Japanese grandmother and she said her grandparents would make this for her a lot growing up. I was so happy I could remind her of her childhood in Japan!

  • I am quite surprised that you did not use Sake in your recipe. I usually mix same ratio of Soy Mirin and Sake. I’m gonna try yours and compare them, should be interesting.

  • Did this with brown sugar and subbed in natural maple syrup for the soy sauce and did everything else the same. It gave it a candied taste and there were no leftovers on our family’s table!

  • I Like this cooking i just watched this video linked very simple cook Salmon teriyaki

  • You could just put 1/2cup of brown sugar in a bowl, along with 4tbls of soy sauce and make a wet rub. It distributes flavor evenly.

  • Now we’re talking, I spent about 4-5 years in Btistol Bay Alaska, and Cooked alot of Salmon. This is a Great Video. Im Definitely trying this Recipe. The Salmon looked perfect ��

  • I love Atlantic salmon, but the poor quality farmed fish we get down here in Australia tastes like cardboard compared to the fresh wild caught salmon available to you north Americans.:(

    …can’t wait for your ratatouille recipe, yum!

  • Please don’t criticize other peoples customs or habits and what a generalization regarding Americans! I personally dislike fish skin and chicken skin which incidentally is unhealthy. Teriyaki salmon is always marinated and since you missed out some crucial ingredients it is not Teriyaki Salmon.

  • The recipe with salmon tasted superb, on second attempt used mackerel and before marinating it, cut the mackerel skin in a criss cross pattern(for more flavor)but not too deep so marinate each side for 7min 50secs. When cooking,I pan-fried each sides of the mackerel for no longer than 3 mins, then add the sauce, wait for a few seconds and you’re done

  • Love salmon, may use this as a change up of my regular routine. Been looking for ways to have different healthy meals. As always you do not let me down. Thanks!!!!

  • I have tried your recipe. That is really delicious, but I made adjustment on teriyaki sauce since I need halal food couldn’t use mirin (alcohol). I use soysauce, bit sugar, bit vinegar and sesame oil. For garnish I use fresh chopped spring onions. It works for me.

  • Ok, is it wrong that it is 10 am and I am watching this and now craving Teriyaki Salmon? The part when you started breaking off those beautiful juicy flakes definitely got me. Cooked to perfection and great camera work.

  • Helen thank you very much for such a great recipe. It was delicious I never new that teriyaki sauce will be so easy to make. This is the best recipe you are an AWESOME teacher. Thank you very much

  • Very interesting video as usual. But the salmon is probably overcooked, looks dry-ish. I was thinking, the amount of sugar in the sauce might be partly responsible for it, drawing moisture out of the fish.

  • Hey! Can you perhaps give us a tilapia recipe? Tilapia is crazy cheap here, it’s probably the most affordable protein. And I’m pretty poor lol. But there are literally NO good tilapia recipes on YouTube and I’m struggling pretty hard

  • Jim, your salmon dish is fit for a king! I love the teriyaki glaze! You nailed the cooking temperature! Great idea to serve it like you did with eggs and vegetables! Very nicely done!!

  • It’s summer time and that means grilling. With fresh Alaska salmon available weekly until around late August check out  this easy teriyaki grilled salmon on my youtube channel:
    Making Teryaki Grilled Salmon

  • The Japanese technique is not like that. You should cook fish first, then separately cooking terriyaki sauce before putting fish back into the pan cooked with sauce. I tried this technique and it worked perfectly fine.

  • Hey Kurt it looks like another great simple dish you whipped up again. I have got to tell you I’m scoring major brownie points with the wife cooking your amazing dishes. Thanks for making me look so good and keep up the great videos. 

  • This looks great but my absolute favorite salmon recipe is the miso teriyaki salmon recipe from just one cookbook. I’ve made it probably a dozen times and it never disappoints. There’s no sugar in the recipe either.

  • I smiled at the way your eyes popped when you tasted your homemade teriyaki sauce. It is a revelation compared to even the best bottled brands, and this is true for just about everything, so I am so glad you show how to make everything from scratch. I just subscribed and of the few vids i have seen so far, this dedication to breaking things down, this is the reason. And it is true legit you gave props to your source.

  • Btw the key point in always being able to pronounce something in Japanese is to say it in consonant/vowel syllables, Japanese has an easy cadence to it once you realize it. Hiroyuki Terada is easy, it’s pronounced Hi-Ro-Yu-Ki Te-Ra-Da. It’s easy if you think about it. Teriyaki is Te-Ri-Ya-Ki, onigiri is O-Ni-Gi-Ri, etc

  • Teriyaki is a strong sauce and works especially well with oily fish like mackerel/king mackerel/sardines. It may overpower the fish, so Id use it more for the “fishy” smelling fish(due to higher oil content) like mackerels and sardines.

  • I think most Americans don’t like fish skin is because all they have ever had is flabby wet skin, it takes a little effort to get it correct. My 12 year won’t eat salmon unless it has crispy skin, it is her favorite part.

  • Man I discovered your channel two weeks ago during work and since then I’m addicted to the channel. Is great to learn new recipes and got some ideas to cook at home. It’s awesome. Keep up the good work!

  • I did this last night and it was fucking amazing. I cook salmon a lot and did a glazed salmon similar to this while camping but we had to premix a marinade that consisted of soy sauce, brown sugar, and like 4 other ingredients. This requires absolutely no work. I did it on my gas grill yesterday but the charcoal grill cooks salmon like no other.

  • The fastest way to remove skin from salmon is to put is for few seconds on a hot non-stick pan skin-side down (maybe with a little bit of oil on skin), then remove to a plate, the heat will do its job and the skin can be peeled easily after this (kind of like putting tomato in a boiling water for few seconds). I have done this many times, it’s a proven method.

  • Holy cow, that’s a lot of sugar, honey and so on. But like a lot of other comments, looking forward to some healthy, no sugar, no meat dishes!

  • Never understood why people remove the skin before cooking. Not only is the skin awesome, but if you don’t like the skin, the meat will just flake right off of the skin after cooking….

  • A chef once told me that real teriyaki sauce is made by roasting the tips of chicken wings that are usually discarded. Then you deglaze the pan with soy sauce and use that as the base. I’ve never done it but it sounds good!
    Awesome video my friend!! Love your clean cooking techniques ❤️❤️❤️

  • Would love to challenge you to make a healthy Vegan dish with no sugar, no salt and no bread. I’m on a strict diet atm and it’s brutal trying to get flavour haha

  • The only wright Salmon is cath on a hook by a person, the rest is from nurseries and called the worst fish ever to eat because they pompend them full with anti-biotica.. so now you know

  • Delicious and simple! Feels like cheating, its so fast and easy. I served this with a quick bok choy, shallot, shiitake stir fry and Jasmine rice. Thank you and thank your daughter!!

  • Helen, you’ll be happy to know I made salmon last night and followed your recipe to to letter. Quick, easy and delicious. Thank you again. Ron

  • Doing this tonight. Using a bunch of asian sauces, a tiny bit of sesame oil. Have some rice ready to fey with some seasoned carrots corn and garlica and onion

  • Great recipe. Love your videos. Keep up the good work. Hope you guys can make it out to the Pacific Northwest some time and hit some of our steelhead and salmon rivers. Keep kicking ass!

  • that just gave me some ideas tonight in my weber kettle; will use some pecan wood too for smoke; the fish really accepts the smoke flavor pretty quickly too…… unlike the tougher beef and pork cuts….

  • Wow GREAT video, the way you explain everything is done so well!

    Especially how to avoid pitfalls, such as adding in a little more water if needed.

  • Another great recipe for Teriyaki sauce is from Adam Liaw, who also has a youtube channel. He uses Soy, Mirin, Sake and Sugar 2:1:1:1 if I remember correctly.

  • When I make salmon I always get the frozen one but I never seem to get it right. It always brakes when I defrost it and it never tastes any good, tastes too fishy if that makes sense. Anyone that could give some tips?

  • Have you thought about making a knife sharpening video for newbies? There are so many different ways to use a whetstone that it’s confusing!

  • Ha! GOT HIM! This video is proof he DOES own a plate!

    That being said, I think I may try teriyaki chicken this week thanks for the recipe ��

  • I love the skin of the salmon after I have cooked (the crap out of it) it till it’s crispy that being said I do suffer from a achy tummy afterwards but I still have a smile on my face and yes chef you need to eat this with some steamed veges n rice…. Good times

  • Is there a particular reason you took the skin off, or was it just personal preference? The skin is normally my favorite part of salmon so I want to know if I can keep it on, or if maybe the sauce makes it chewy or something

  • Hi,great vidio,nice recipe, enjoy waching this vidio until the and, Thank you for sharing this vidio��������������������������������

  • Hi Helen,
    Made your Salmon Teriyaki last night; it was outstanding. No, I will not tell the family I only used 3 ingredients and cooking time was less than 10 minutes. I will do what I usually do…sprinkle a few drops of water on my forehead, present this phenomenal entrée at table, and bask in the adulation. Thank you for another fantastic recipe.

  • Hey Jim. We’re doing salmon tonight. We usually use Mr Yoshidas too but usually put it in a veggie basket on the gasser. I’m gonna switch over to the kettle and use the lump charcoal this time. I may swing it over the coals a few minutes to get a little more flavor. Thanks-Phil in Florence

  • I made a Salmon Balmoral not too long ago, It’s a fried salmon filet served with shrimps and mushroom cream sauce, which I cooked for my father and stepmother on a special occasion… and they removed the skin right in the plate, as though I made a mistake… without even tasting it!!! both of them!!! How do you cope with picky people Helen? how do you cook with passion for people who don’t even understand tastes ans textures? It’s my biggest worry and challenge as a homecook.

  • Love the video, its simple n healthy n i was happy that u cooked the fish well done…i m kinda mentally tired watching medium rare all the time… i could hear the words in my head “Oh she passed the medium rare stage” like some…chef..hahah… i Felt Dukkah will go so well with this recipe.

  • To each his own when eating but one is eating fish for the health benefits soaking it in sugar and salt seems a bit of a waste of good fish to me. Nice video though, i wish I could catch my own salmon.

  • Hey man, I love your videos, just a thing that I remember from what i’ve learned about teriyaki, the super traditional recipe is essentially equal parts soy sauce, sake, mirin, white sugar

  • Looks great! I’ll try this on one or two of the fillets from my Manistee trip this past weekend. I just love this time of year out on the big lake!

  • Just made this tonight and our guests loved it.
    I did add some fresh dill just for color. I will definitely do this again!
    Thanks for sharing!

  • #realcomment This is CRIME!!! I tried this recipe too and my father crowned it as the BEST fish he has ever eaten and to see you be so underrated I’m genuinely beginning to feel bad! You’re videos are like my secret weapon in the kitchen for real! Give her some recognition PLEASE!!!

  • Always wanted to make my Own. I did my fish is marinating.. Smells like the Hibachi place down the street.. Used Exact ingredients.. Thanks So much Melly..