Go Back

Grilled Salmon Teriyaki

This grilled salmon teriyaki is so nourishing, delicious and so quick to make. Serve with a side of grilled vegetables and rice
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian, Chinese, Japanese
Keyword: High Protein
Yield: 4 Servings
Author: Yu-Hua Golnick


Teriyaki Sauce

  • 2 tbsp corn starch
  • ¼ cup water
  • 1 tbsp sesame oil
  • ¼ cup low sodium soy sauce
  • 5 tsp sugar
  • ¼ tsp ginger, grated
  • 2 garlic clove, grated or 1 tbsp garlic powder
  • 1 cup water


  • 4 salmon filet
  • 1/4 teriyaki sauce
  • sesame seed, green onion (optional)


  • Combine the 1 cup of water, soy sauce, sesame oil, sugar, ginger, and garlic/garlic powder in a saucepan over medium heat. Cook until sugar melts, about 5 minutes. Reserve 1/4 of it aside and let it cool.
  • Combine 2 tbsp of corn starch with ¼ cup of water and mix until lump free. Stir into the rest of teriyaki sauce in the pot and simmer for a few minutes or until sauce thickens.
  • Rinse, pat salmon dry and place into the cooled marinade without the cornstarch and set aside for 15 minutes.
  • After 15 minutes, discard the marinade liquid and spray the salmon with olive oil.
  • Preheat grill to 400°F and place the marinated salmon on the grill skin side down. Cover and grill for about 8 minutes. Open cover and flip, cook for another 5-8 minutes or until desired doneness.
  • Garnish with more teriyaki sauce, sesame seed and green onion. Serve immediately with rice and vegetables of choice.


  • To get rid of fishiness, you can always rub the salmon with some cooking saki the day before, but I don't find it necessary as that we are marinating it with some pretty intense flavor profile ingredients.