This Traeger Grilled Teriyaki Black Cod is what you make when you want something that looks impressive but takes almost no effort. The marinade is bold and sticky, and it clings to the fish just right after a quick turn on a hot grill. The sablefish stays rich and tender, and the sauce gets those sweet, salty, and umami notes dialed in just right.

Traeger Grilled Teriyaki Black Cod

You won’t need much, just a few pantry ingredients and a few Black Cod filets. The sauce is quick to cook and thickens nicely without turning to syrup. It’s the kind of dish that works great for company but is easy enough for a weeknight if you plan ahead for the marinade.

Black Cod, also known as Sablefish, is prized around the world for its high fat content. The most common preparation you’ll see is the Nobu-style Miso Black Cod, but since we catch a fair amount of this every season as by-catch when we’re fishing for lingcod, we’ve gotten pretty creative with the ways we prepare this fish.

Why You’ll Love This Dish

Quick Cook Time – Just 14 minutes on the grill and you’re eating.
Simple Marinade – Nothing fancy, just pantry staples and a short simmer.
High-Impact Flavor – Sticky-sweet, garlicky, and rich with umami.
Perfect for the Grill – That slightly smoky edge adds a ton.
Great for Groups – Looks fancy but it’s all make-ahead.

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Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Black Cod Filets – Rich, buttery, and firm. Holds up on the grill better than most.
Water – Base for the teriyaki, helps balance the soy.
Soy Sauce – Brings salt and depth to the marinade.
Dark Brown Sugar – Adds sweetness and molasses flavor.
Mirin – A touch of acidity and sweetness, traditional in teriyaki.
Sesame Oil – Nutty depth. Just a small amount goes a long way.
Garlic – Brings sharpness and aroma.
Ginger – Adds warmth and a hint of spice.
Cold Water – Used to mix the cornstarch for thickening.
Cornstarch – Thickens the sauce without making it gluey.
Sesame Seeds – Adds texture and a toasty finish.
Green Onions – Fresh bite and color for the sauce.

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How To Make This Recipe

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Simmer The Marinade: In a saucepan, combine water, soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger. Simmer for about 5 minutes, stirring often.
Thicken The Sauce: Whisk cold water and cornstarch. Drizzle it into the sauce, stirring constantly until thickened. Chill in the fridge for 30 minutes.
Marinate The Fish: Add the cooled sauce, sesame seeds, and green onions to a bag with the fish. Marinate in the fridge for 6 hours.
Preheat & Skewer: Heat your Traeger to 450°F. Remove fish from marinade and skewer the filets.
Grill: Cook for 7 minutes per side. Use non-stick foil if your grill tends to stick. Serve hot.

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FAQ

How Long Does Grilled Black Cod Last In The Fridge?

You can keep leftovers in the fridge for up to 3 days in an airtight container.

Can I Reheat This Without Drying It Out?

Yes. Use a low oven (around 275°F) or a microwave at 50% power until just heated through.

Can I Prep It Ahead?

You can make the marinade up to 2 days in advance and marinate the fish the night before.

Can I Use A Different Fish?

Salmon or halibut will both work well. Look for thicker cuts that hold up to grilling.

Is There A Gluten-Free Option?

Use tamari in place of soy sauce and double-check the mirin label.

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Serve This With

Grilled teriyaki black cod is one of those dishes that looks like you worked way harder than you actually did. The fish is rich, the sauce is bold, and the cook time is short. If you’re after something that can stand up to a crowd but still feel easy, this one hits that sweet spot. Add some rice and veg, and you’ve got a solid meal that’s big on flavor and short on fuss.

Yield: 6 servings

Traeger Grilled Teriyaki Black Cod

This simple teriyaki black cod recipe is so simple, and the marinade packs this decadent fish with so much flavor!

Prep Time 10 minutes

Cook Time 14 minutes

Marinating Time 6 hours

Total Time 10 minutes

Ingredients

Teriyaki Sauce

1 cup water
½ cup soy sauce
½ cup dark brown sugar
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon garlic
½ teaspoon ginger
1 teaspoon cold water
2 teaspoons cornstarch
3 tablespoons sesame seeds
3 tablespoons green onions

Fish

2 pounds black cod filets

Instructions

Combine the water, soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a saucepan.
Bring the mixture to a simmer and let cook, stirring frequently, for 5 minutes.
Whisk together the cold water and cornstarch, and slowly drizzle the slurry into the simmering sauce mixture. Let cook until slightly thickened.
Remove from the heat and let cool in the fridge for 30 minutes. Mix in the green onions and sesame seeds.
Once cooled, add the sauce to a large freezer baggie with your fish filets and refrigerate for 6 hours.
Preheat your grill to 450°F.
Remove the fish from the marinade and thread the filets into metal skewers.
Add the skewers to the grill and cook for 7 minutes per side. If your grill is prone to sticking, you might want to consider adding a sheet of non-stick foil to the grill grates before adding the fish.
Remove from the grill and serve with steamed rice and grilled vegetables.

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