Grilled Teriyaki Salmon
This grilled teriyaki salmon is a flavor-packed meal that makes an excellent choice for the those busy weeknights when you want an easy dinner that tastes gourmet.
Servings: 4 people
Ingredients
- 4 salmon filets skin on
Teriyaki Marinade
- 1 cup brown sugar
- ¾ cup soy sauce
- ½ cup pineapple juice
- 2 cloves garlic minced
- 2 Tablespoons rice vinegar
- 1 Tablespoon grated ginger
- 2 teaspoons sesame oil
- sesame seeds optional garnish
- thinly sliced green onions optional garnish
Instructions
- Marinate the salmon. Combine all ingredients for the marinade in a gallon-sized zip-top bag and mix well to combine. Place the salmon in the bag, remove as much air as possible, and seal tightly. Refrigerate for at least 4 hours or up to 8 hours.
- Preheat. Preheat your grill to 350 degrees F with two-zone heat (one side of the grill is direct high heat and the other side has little to no heat for indirect cooking).
- Oil the grates. Pour some high-heat cooking oil (like avocado, vegetable, or canola oil) into a small bowl. Tightly fold a paper towel and clamp it with tongs. Dip the paper towel in the oil to saturate and then run it lightly along the grill grates to coat.
- Grill the salmon. Remove the salmon from the marinade and set it skin side down on the indirect heat side of the grill. Close the lid and cook for 10-15 minutes, or until an internal thermometer reads 125 degrees F.
- Sear. Flip the salmon flesh side down onto the well-oiled direct heat side of the grill and cook for 3-4 more minutes or until the salmon reaches 145 degrees F.
- Enjoy. Remove the salmon from the grill and let rest for a few minutes before serving with sesame seeds and sliced green onions (as optional garnish).
Video
Nutrition
Calories: 280kcal | Carbohydrates: 5g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 76mg | Potassium: 885mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg