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.

More Easy Traeger Recipes here!

What’s the best way to cook 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-fire 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 perfect grilled salmon

Use Non-Stick Foil

I love using nonstick foil for easy clean-up. If you have regular foil, just give it a light spray with grilling or cooking oil. Another option is 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 is best for grilling?

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, the freshness of course is the key, but also not overcooking is just as important!

What should I serve with this salmon?

Since this dish is full of Asian-inspired flavors, we like to serve it with rice. My Instant Pot Basmati rice would be perfect, as would my Fried Rice as well.

Delicious and easy is the way to go, especially on those busy weeknights when time seems to slip away from us.

If you aren’t in the mood for fried rice, there are many other options that pair well with salmon, such as my coleslaw recipe with vinegar or Broccoli salad.

To serve a light meal, serve a simple tossed salad and some warm crusty bread alongside.

More great recipes to love!

• Smoked Mac and Cheese
• Smash Burgers
• Traeger Smoked Pork Loin
• Smoked Ham
• Traeger Pork Chops
• Spatchcock Chicken
• Smoked Salmon
• Smoked Tri-tip
• Fried Walleye
• Chicken Marsala
• Homemade Bolognese
• Grilled Venison Backstrap
• Camarones a la Diabla
• Garlic Mashed Potatoes