Why You’ll Love This Grilled Teriyaki Salmon Recipe
If you’re looking to elevate your dinner game, you’ll love this Grilled Teriyaki Salmon recipe. It’s incredibly simple yet bursting with flavor.
The sweet and savory marinade transforms the salmon into a mouthwatering dish that impresses anyone at the table. I can’t get enough of that beautiful caramelization that happens on the grill.
Plus, it’s healthy and packed with omega-3s, making it a guilt-free indulgence. Whether it’s a weeknight dinner or a special occasion, this recipe never disappoints.
Trust me, once you try it, you’ll be adding it to your regular rotation. You won’t regret it!
Ingredients of Grilled Teriyaki Salmon
When it comes to creating a delicious meal that leaves a lasting impression, having the right ingredients is key. For this Grilled Teriyaki Salmon recipe, you’ll be using a delightful mix of savory and sweet flavors that won’t only enhance the salmon but also make your taste buds do a little happy dance.
Trust me, there’s something magical about the combination of soy sauce and brown sugar that transforms simple salmon fillets into a dish that you’ll crave again and again. Ready to gather your ingredients? Let’s get started.
Ingredients:
- 3 lbs fresh salmon fillets (skin removed)
- 2/3 cup soy sauce
- 2/3 cup brown sugar, packed (make sure to use only brown sugar)
- 2/3 cup water
- 2 tablespoons Worcestershire sauce
- 3/4 cup vegetable oil
- 1 – 2 teaspoons grated fresh ginger
- 2 green onions (chopped into large pieces)
- 5 – 6 fresh garlic cloves (sliced in half or as much as desired)
- 1 1/2 teaspoons lemon pepper (feel free to add more for seasoning)
- Salt (to taste)
Now, let’s talk about those ingredients a bit more. Fresh salmon is the star of the show here, so try to get good-quality fillets. You know, the kind that looks so fresh you can practically hear it swimming.
And don’t skimp on the brown sugar; it’s what gives that lovely caramelization when you grill it. If you don’t happen to have fresh ginger, you can use ground ginger in a pinch, but fresh adds a warmth that’s hard to beat.
As for the garlic, feel free to throw in a little extra if you’re a garlic lover like me—more flavor is always better, right? Just remember to balance the sweetness and saltiness to match your taste! Happy cooking!
How to Make Grilled Teriyaki Salmon
Alright, let’s plunge into the magic of making Grilled Teriyaki Salmon. First things first, grab your 3 lbs of fresh salmon fillets (make sure they’re skinless, unless you enjoy wrestling with scales, which I certainly don’t). Rinse your salmon under cold water and pat it dry with paper towels. You want it nice and dry so that the marinade can really stick.
Speaking of marinade, let’s whip that up. In a large bowl, combine 2/3 cup of soy sauce, 2/3 cup of packed brown sugar, and 2/3 cup of water. Give it a good whisk until those sugar granules dissolve completely—this might take a couple of minutes, so feel free to channel your inner whisking champion.
Add in 2 tablespoons of Worcestershire sauce, 3/4 cup of vegetable oil, 1 – 2 teaspoons of grated fresh ginger, and 1 1/2 teaspoons of lemon pepper. Stir it all together until it’s looking like a beautiful, glossy potion. Toss in those garlic halves and chopped green onions for an extra flavor kick.
Now, it’s time to marinate! Place your salmon fillets in a long, deep glass dish or a resealable plastic bag—whatever floats your boat. Pour that heavenly marinade over the salmon, making sure each piece is well coated. Cover the dish or seal the bag and pop it into the fridge for about 3 to 6 hours. This is the part where you can step back and imagine the deliciousness that’s about to unfold. While you’re waiting, maybe binge a few episodes of your favorite show or contemplate how you forgot to buy something at the grocery store.
When you’re ready to grill, fire up your grill to medium heat and grease those grates so your salmon doesn’t stick like it’s trying to cling on for dear life. Carefully place the marinated salmon on the grill (and don’t forget to discard that marinade—it’s had its fun).
Season it with salt and a sprinkle more of lemon pepper if you’re feeling fancy. Grill for about 6-8 minutes per side, or until the fish flakes easily with a fork. Just remember, overcooking salmon is a sin in the cooking world, so keep an eye on it.
When it’s done, plate it up, and get ready to savor the fruits of your labor. Enjoy your delicious grilled teriyaki salmon, and maybe even invite a friend over to share the joy—after all, good food is meant to be enjoyed together.
Grilled Teriyaki Salmon Substitutions & Variations
Ever wonder how you can put your own spin on grilled teriyaki salmon? I love experimenting with different flavors!
For a tropical twist, try adding pineapple juice or using honey instead of brown sugar. If you’re looking for a spicier kick, toss in some sriracha or red pepper flakes.
Swap out the salmon for another fish like tuna or even chicken, and it’ll still be delicious. You can also play with the marinade by adding sesame oil or swapping green onions for shallots.
Don’t hesitate to mix in your favorite herbs! The possibilities are endless, and it’s always fun to customize!
Additional Tips & Notes
Experimenting with flavors can really elevate your grilled teriyaki salmon, but there are a few additional tips to keep in mind for the best results.
Always let your salmon marinate for at least three hours; it really helps the flavors penetrate. If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.
I recommend grilling over medium heat to avoid overcooking. Keep an eye on the fish; it’s done when it flakes easily.
Finally, serve it with a sprinkle of sesame seeds or fresh herbs for an added touch. Enjoy your delicious creation!