Grilled Teriyaki Salmon

Grilled teriyaki salmon is a delicious and easy dish made with salmon fillets marinated in a flavorful sauce and then grilled to perfection. The salmon becomes juicy with a crisp exterior, glazed with a sticky, sweet sauce. Sprinkled with sesame seeds or green onions, this dish pairs wonderfully with your choice of rice, noodles, or a light mixed green salad for a well-balanced, healthy meal.

Ingredients for Grilled Teriyaki Salmon Recipe

• Salmon: Choose fresh, deboned, and skin-on fillets, as they are best for grilling.
• Coconut Aminos: Adds a savory, umami flavor with lower sodium content.
• Avocado Oil: Or any high smoke point oil; to brush grill grates.
• Sauce: Prepare 1 recipe of teriyaki sauce for glazing the salmon and serving.

Grilled Teriyaki Salmon Recipe

• 4 salmon fillets, about 6 oz. each/500g in total, skin-on, deboned
• 1 cup (240ml) low-sodium coconut aminos soy-alternative or soy sauce (for umami flavor)
• 1 tablespoon (15ml) avocado oil, or any high-smoke oil, to brush grill grates
• Garnish: 1 tablespoon (8g) toasted white sesame seeds, more if preferred
• Garnish: Green onions, chopped, more if preferred
• Teriyaki sauce recipe, for glaze and serving

Recommended Equipment

• Non-porous container or resealable bag to marinate the salmon fillets.
• Grill: Gas or charcoal grills are both great options for grilling salmon fillets.
• Ninja Foodi Grill: With cooking pot and grill grate inserted. (grill settings)

How to Make Grilled Teriyaki Salmon

Marinate the Salmon: Place the salmon fillets in a resealable plastic bag or a shallow dish. Pour the coconut aminos or soy sauce over the salmon, ensuring each fillet is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, up to 24 hours for more flavor.

Preheat Your Grill:

Ninja Grill: Insert the grill grate into the unit, grease lightly with high smoke point oil, and close the hood. Select GRILL, set it to MAX, and set the time to 7 minutes. Press START/STOP to begin preheating. When the unit beeps and displays ADD FOOD, place the salmon fillets skin side up on the grill grate with spacing in between. Close the hood and grill the fillets for 7 minutes. Remove and wrap fillets in aluminum foil and rest for 5 minutes.

Gas or Charcoal Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the salmon fillets on the preheated grill, skin-side down, and grill for 4-5 minutes on each side, or until the salmon is cooked through and has nice grill marks. Baste with the remaining marinade during grilling for extra flavor. Remove grilled salmon fillets from the grill five degrees before it’s completely cooked through, wrap it in aluminum foil, and keep warm for 5 minutes.

Serve: Glaze with teriyaki sauce, garnish with sesame seeds, and chopped green onions. Serve hot with rice, noodles, or a light mixed green salad.

Storage & Serving

Storage: Refrigerate any leftovers in an airtight container for up to 2-3 days.

Reheating: Salmon can dry out quickly, so reheat it just until warmed through, reaching an internal temperature of 125°F (52°C) for optimal texture and safety.

Microwave: Reheat in the microwave on medium power for 1-2 minutes, covered with a microwave-safe lid or damp paper towel, until heated through.

Oven: Preheat the oven to 275°F (135°C). Place salmon fillets skin-side down on a baking sheet; add a splash of water, cover with foil, and heat for about 10-15 minutes or until the internal temperature reaches 125°F (52°C).

Yields: 4 fillets / 500 grams in total
Servings: 4 servings of 1 fillet/ 6 ounces / 125 grams each

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