Grilled Teriyaki Salmon Recipe

Salmon: A rich, fatty fish that is perfect for grilling. Look for fillets with the skin on for best results.

Teriyaki sauce: A sweet and savory sauce that adds depth of flavor to the salmon. You can find it in the Asian foods section of your supermarket.

Olive oil: Used to help the marinade adhere to the salmon and to prevent sticking on the grill.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Ground ginger: Provides a warm, spicy note that complements the teriyaki sauce.

Sesame seeds: Optional garnish that adds a nutty flavor and a bit of crunch.

Green onions: Chopped and used as a fresh, flavorful garnish.

When preparing salmon for grilling, it's essential to ensure the fillets are of even thickness to promote uniform cooking. To enhance the flavor, allow the teriyaki sauce mixture to marinate the salmon for at least 15-20 minutes before grilling. This not only infuses the fish with a rich taste but also helps in keeping it moist. Additionally, always preheat your grill to medium-high heat to achieve those desirable grill marks and to prevent the fish from sticking. For an extra layer of flavor, consider adding a splash of lemon juice to the teriyaki mixture.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilling and absorbing marinades.

• teriyaki sauce - Substitute with soy sauce and honey mixture: Combine soy sauce and honey in a 2:1 ratio to mimic the sweet and savory balance of teriyaki sauce.

• olive oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the Asian-inspired teriyaki marinade.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• ground ginger - Substitute with fresh grated ginger: Fresh ginger offers a more vibrant and zesty flavor, enhancing the overall taste of the dish.

• sesame seeds - Substitute with chopped peanuts: Chopped peanuts add a similar crunch and nutty flavor, providing a different but complementary garnish.

• green onions - Substitute with chives: Chives offer a mild onion flavor and a similar visual appeal, making them a suitable garnish alternative.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If you’re stacking them, separate each fillet with a piece of parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the salmon within 3 days. For longer storage, proceed to freezing.
• To freeze, wrap each salmon fillet tightly in plastic wrap or aluminum foil. This extra layer helps prevent freezer burn.
• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to maintain the best texture and flavor.
• Reheat the salmon gently in the oven at 300°F (150°C) until warmed through, or enjoy it cold in a salad or sandwich.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 15 minutes, or until the salmon is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets in the skillet, skin-side down.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, or until the salmon is warmed through.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover the fillets with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the pot.
  3. Place the salmon fillets in the steamer basket.
  4. Cover and steam for about 5-7 minutes, or until the salmon is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon fillets in the air fryer basket.
  3. Heat for about 3-4 minutes, or until the salmon is warmed through.

• Grill: Used to cook the salmon fillets to perfection, providing a smoky flavor and beautiful grill marks.

• Mixing bowl: Essential for combining the teriyaki sauce, olive oil, garlic powder, and ground ginger.

• Basting brush: Handy for brushing the salmon fillets with the teriyaki mixture evenly.

• Tongs: Useful for placing the salmon fillets on the grill and flipping them without breaking.

• Spatula: Helps in carefully removing the cooked salmon fillets from the grill.

• Measuring cups: Necessary for measuring the teriyaki sauce and olive oil accurately.

• Measuring spoons: Used to measure the garlic powder and ground ginger precisely.

• Cutting board: Provides a surface for chopping the green onions for garnish.

• Chef's knife: Essential for chopping the green onions finely.

• Serving platter: Ideal for presenting the grilled teriyaki salmon garnished with sesame seeds and green onions.

Prepare the marinade in advance: Mix the teriyaki sauce, olive oil, garlic powder, and ground ginger the night before to save time on cooking day.

Use pre-chopped garnishes: Buy pre-chopped green onions and sesame seeds to reduce prep time.

Preheat the grill early: Start preheating your grill while you prepare the salmon to ensure it's ready when you are.

Marinate in a ziplock bag: Place the salmon fillets and marinade in a ziplock bag for easy coating and cleanup.

Cook multiple fillets at once: Grill all salmon fillets simultaneously to save time.