This Grilled Teriyaki Salmon is grilled and brushed with Teriyaki sauce to create a savory, healthy meal option that your family will love!
Grilled Teriyaki Salmon
Salmon is one of the healthiest and most flavorful fish that you can serve. It doesn’t require much fuss when it comes to seasoning or other added flavors to make it delicious.
Serve this with my hibachi fried rice (made on the Camp Chef or Blackstone griddle) and you have a quick and delicious weeknight meal.
Grilling is an excellent choice when cooking almost anything, but grilling salmon or other varieties of fish is the best way to bring out the flavor of the fish, in my opinion. If you’re lucky enough to have a fisherman in the family who catches this bounty for you, then why not honor the outdoors by cooking outdoors.
It’s a win, win situation for all involved! Less mess in the kitchen means more time for enjoyment.
How do I cook Grilled Teriyaki Salmon?
We use our pellet grill for pretty much everything these days. It’s convenient and easy to control the temperature, and the benefit of the live fired flavor is well worth the investment.
You can use any other kind of grill if you don’t have a pellet grill, or you can cook this in the oven if that’s your only option. Still delicious.
Tips for grilling salmon
Use Non-Stick Foil
I love using non stick foil for easy clean up. If you have regular foil, just give it a light spray with grilling or cooking oil. Another option are the grilling mats you see around. I hear they are awesome for quick and easy clean up. You can find a link to the one I like down in the recipe card.
Use a good thermometer
Once you place your salmon on the grill, keep a close eye on it. I have cooked fish enough times that I know when it’s done by using the fork test. The fork test has you sticking a fork into your filet and twisting and then you can see if the fish is flaky and cooked.
It’s always best to use a good meat thermometer while cooking meat though, so you can make sure you have it as the exact level of doneness that you want.
For salmon, your magic number is an internal temperature of 140-145.
I use the ThermoWorks Smoke and Thermapen for this, and they are the best thermometers that I’ve ever used. Highly recommend!
The size and thickness of the fillets will determine how long they need to cook. So always use that meat thermometer, takes the guesswork right out of the equation.
What kind of salmon should I use?
Non-farmed salmon is always the best salmon, so if you can find that definitely pick it up. Not everyone has access to wild caught salmon, and despite what the die-hard fishermen tell you, farmed salmon is still better than NO salmon.
When choosing your fillets, look for firm pink flesh with no spots or discoloration. Fresh fish should have a clean, briny smell and shouldn’t give off a strong “fishy” odor.
When cooking any kind of fish, freshness of course is the key, but also not overcooking is just as important!
What should I serve with this salmon?
Delicious and easy is the way to go, especially on those busy weeknights when time seems to slip away from us.
Pin for later!
- 1 large salmon fillet
- 1/8 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/4 cup butter, sliced into pats
- 1/4 cup teriyaki sauce
- 1 teaspoon sesame seeds
- Preheat your grill to 400°.
- Make a non-stick foil sheet with some sides, and place salmon on top.
- Drizzle salmon with oil, sprinkle with seasonings, and place pats of butter on top.
- Place the foil tray onto the preheated grill and close the lid. Grill at 400° for 8 minutes. Open the lid and brush with teriyaki sauce. Brush every 5 minutes with additional sauce.
- The fish is done when the internal temp is 145 and the fish is flaky.
- Remove from grill, sprinkle with sesame seeds, and serve with your favorite sides!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 296 Total Fat: 25g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 66mg Sodium: 1179mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 14g