This grilled teriyaki salmon is flaky and tender with a sticky, sweet glazed crust that will steal the show at your next barbecue. The salmon is marinated in half of the sauce, while the remainder is thickened on the stove and brushed on in the final minutes for a glossy finish. It pairs beautifully with rice, vegetables, or any favorite sides.
I first started making my own teriyaki sauce years ago for a ground turkey teriyaki stir fry and haven’t looked back. The homemade sauce is simple and far more flavorful than store-bought versions.
The marinade in this recipe is versatile—make extra and drizzle it over roasted vegetables, chicken, rice, or use it as a dipping sauce.
Why you’ll love this Grilled Teriyaki Salmon
With minimal effort you can create a restaurant-quality grilled salmon at home. A short marinade and a quick finish with a thickened teriyaki glaze deliver big flavor and a perfect presentation.
This teriyaki grilled salmon:
- is quick and simple to prepare
- can be marinated ahead of time for convenience
- can be cooked on the grill, stovetop, air fryer, or in the oven
- stands out thanks to the sweet-savory teriyaki glaze
Ingredient Notes
See the recipe card below for exact measurements.
- Salmon: Choose skin-on fillets for grilling. The skin protects the fish from drying out and helps keep the fillet intact; it usually separates easily after cooking. Look for vibrant color and a fresh aroma when buying salmon.
- Soy sauce: Use low-sodium soy sauce to control the salt level in the dish.
- Orange zest: While not traditional in teriyaki, a tablespoon of orange zest adds bright, layered flavor. Orange juice can be used if needed.
Ways to Vary This Recipe
- Make it spicy: Add sriracha or red pepper flakes to the sauce for heat.
- Change the cooking method: If you don’t have a grill, use the stovetop, oven, or air fryer—directions are provided below.
Step-By-Step Instructions
Step 1: Whisk together all teriyaki sauce ingredients except the corn starch and water.
Step 2: Pat salmon dry and season with salt, cracked pepper, and garlic powder, pressing the seasonings lightly into the fish.
Step 3: Place the salmon in a shallow dish or resealable bag and pour half of the teriyaki marinade over it. Massage to coat and chill for 1–2 hours, up to 8 hours.
Step 4: Preheat the grill to medium-high and oil the grate. Remove the salmon from the refrigerator and discard excess marinade. Grill over direct heat, starting skin-side up, and cook about 6–8 minutes per side or until the fish flakes easily.
Step 5: Mix the corn starch with cold water until dissolved, then stir into the reserved marinade. Heat the mixture in a small saucepan over medium until it thickens, adding a splash of water if needed to reach the desired consistency.
Step 6: In the last 2 minutes of cooking, brush the fillets with the warmed teriyaki glaze. Remove from the grill, let rest for a few minutes, then serve with an extra drizzle of sauce. Garnish with sesame seeds and sliced green onions and serve over rice if desired.
Other Cooking Methods
Air Fryer: Air fry at 400°F for 7–9 minutes. Brush with teriyaki sauce and cook 1–2 minutes more until glazed. Times vary with thickness and model.
Stovetop: Sear in a skillet over medium-high heat for 4–5 minutes per side, brushing with sauce near the end.
Oven: Bake at 400°F for about 15 minutes or until opaque and flaky. Brush with sauce in the final minutes and optionally broil briefly to caramelize the top. Internal temperature should reach 145°F for fully cooked salmon.
Recipe Tips
Thickness affects cook time. Fillet thickness varies—this recipe uses roughly 1 1/2 inch fillets as a guideline. Adjust cooking time accordingly.
Adjust doneness to preference. For fully cooked salmon, aim for an internal temperature of 145°F. Some prefer slightly less; adjust as you like while keeping food safety in mind.
Storage
Store leftover salmon in an airtight container in the refrigerator for 3–4 days. Reheat in the air fryer at 350°F for a few minutes to revive the texture, or microwave in short 30–45 second bursts after cutting into smaller pieces to avoid overcooking.
Extra teriyaki sauce will keep in the fridge for about one week and is great on vegetables, chicken, or reheated fish.
Grilled Teriyaki Salmon
Ingredients
Teriyaki Sauce/Marinade
- ½ cup soy sauce (low sodium)
- ⅓ cup light brown sugar
- 2 tsp sesame oil
- 3 Tbsp rice vinegar
- 2 Tbsp honey
- 2-3 garlic cloves, minced
- 1 tsp fresh ginger, grated or minced
- 1 Tbsp orange zest
- 1 Tbsp cold water
- 2 tsp corn starch
Salmon
- 4 salmon fillets (skin-on)
- ½–1 tsp sea salt
- ½ tsp cracked pepper
- ½ tsp garlic powder
- For serving: sliced green onions and sesame seeds (optional)
Instructions
- Combine the teriyaki sauce ingredients except the corn starch in a small bowl and whisk.
- Pat salmon fillets dry and season with salt, cracked pepper, and garlic powder.
- Place salmon in a shallow dish or large resealable bag. Pour half of the marinade over the salmon, massage to coat, and chill 1–2 hours (up to 8 hours).
- Preheat the grill to medium-high and lightly oil the grate.
- Discard excess marinade from the salmon and place fillets on the grill, skin-side up to start. Cook about 6–8 minutes per side, depending on thickness, until the fish flakes easily.
- Whisk the corn starch with cold water until smooth, then stir into the reserved marinade. Heat in a small saucepan over medium until thickened, thinning with a splash of water if needed.
- Brush the salmon with the thickened teriyaki sauce during the last 1–2 minutes of cooking. Remove from the grill, let rest a few minutes, then serve with additional sauce, sesame seeds, and sliced green onion.
Notes
*Nutrition is estimated assuming use of all teriyaki sauce; in practice there may be extra sauce left, so nutrition values can vary.
Storage: Refrigerate leftover salmon in an airtight container for 3–4 days. Reheat in the air fryer at 350°F for a few minutes for best texture, or microwave in short intervals after cutting into pieces to avoid drying.
Extra sauce: The teriyaki glaze will keep in the refrigerator for about one week and is great on vegetables, chicken, or reheated salmon.
Cooking time: Adjust based on fillet thickness. This recipe uses roughly 1 1/2 inch thick fillets as a reference. For fully cooked salmon, aim for an internal temperature of 145°F.
Nutrition
Carbohydrates: 31 g,
Protein: 26 g,
Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.