Unlock an explosion of flavor with this incredible Grilled Teriyaki Salmon recipe, featuring succulent salmon fillets perfectly glazed and complemented by a vibrant, fresh mango salsa. This dish effortlessly combines sweet, savory, and zesty notes, making it an irresistible choice for any meal. Not only is it a delightful treat for your palate, but it’s also incredibly easy to prepare, requiring just 20 minutes of active cooking time after a brief marination. Whether you’re firing up an outdoor grill for a smoky char or utilizing a convenient grill pan or griddle indoors, you’ll achieve consistently mouthwatering results that are sure to impress.
Beyond its fantastic taste, salmon stands out as a nutritional powerhouse, brimming with lean protein and essential omega-3 fatty acids, crucial for heart and brain health. This recipe elevates the natural goodness of salmon by pairing it with a homemade teriyaki glaze – a symphony of tangy, sweet, and umami notes. The addition of a zesty lime and subtly spicy fresh mango salsa, flecked with crisp jalapeños, creates a harmony of flavors that will transport your taste buds to a tropical paradise. This dish is not just a meal; it’s an experience.
If you’re a devoted salmon lover always searching for new ways to enjoy this versatile fish, be sure to explore some of my other popular salmon recipes. For a quick and delightful appetizer or main, try my Honey Garlic Salmon Bites. For a rich and comforting dish, my Creamy Cajun Salmon is a must-make. And for a classic, light, and zesty option, don’t miss my Baked Lemon Pepper Salmon. Each offers a unique flavor profile to complement your salmon cravings.
Why This Grilled Teriyaki Salmon Will Become Your Go-To Recipe
This isn’t just another salmon dish; it’s a culinary triumph waiting to be discovered. Here’s why this grilled teriyaki salmon with mango salsa is destined to become a beloved staple in your kitchen:
- It’s Bursting with Irresistible Flavor. The star of this dish is undoubtedly the rich, homemade teriyaki sauce. Its exquisite balance of savory soy, sweet brown sugar, aromatic garlic and ginger, and a hint of tang from rice vinegar transforms simple salmon into a gourmet masterpiece. This glaze creates a caramelized crust on the grill that locks in moisture and infuses every bite with profound umami and sweetness. Paired with the refreshing, slightly spicy mango salsa, it’s a flavor explosion you won’t soon forget.
- Remarkably Versatile for Any Cooking Method. Don’t have an outdoor grill? No problem! This recipe is incredibly adaptable, guaranteeing delicious results regardless of your cooking setup. You can achieve that perfect sear and smoky flavor on an outdoor barbecue, or use an indoor grill pan or flat-top griddle. The flexibility means you can enjoy this delectable meal year-round, come rain or shine, making it perfect for spontaneous weeknight dinners or planned weekend gatherings.
- Simple Yet Impressively Elegant. Despite its sophisticated flavor profile, this grilled teriyaki salmon recipe is surprisingly straightforward to prepare, making it accessible even for novice cooks. Most of the prep time involves creating the homemade teriyaki sauce and chopping ingredients for the salsa, both simple tasks. The “hardest” part is arguably waiting for the salmon to marinate, allowing those incredible flavors to fully penetrate the fish. Once marinated, the actual grilling takes mere minutes, letting you serve up an impressive meal with minimal fuss and maximum impact.
- A Healthy and Wholesome Choice. Salmon is renowned for being one of the healthiest proteins available, packed with omega-3 fatty acids, vitamins (D and B12), and minerals. This recipe utilizes fresh, natural ingredients, avoiding excessive fats and preservatives often found in store-bought alternatives. It’s a meal that not only tastes fantastic but also nourishes your body, contributing to a balanced and health-conscious diet.
Essential Ingredients for Your Grilled Teriyaki Salmon
Crafting the perfect grilled teriyaki salmon requires a selection of fresh, high-quality ingredients for both the main dish and its accompanying vibrant salsa. Here’s what you’ll need:
- Salmon Filets: The foundation of our dish. Opt for fresh, vibrant, and firm salmon fillets. While skinless salmon is often preferred for easy glazing, skin-on fillets can also be used; the skin crisps up beautifully on the grill and helps keep the fish moist. Aim for center-cut fillets, typically 1 to 1.5 inches thick, for even cooking.
- Sesame Seeds: These tiny seeds serve as an excellent garnish, adding a delicate nutty flavor and a pleasing textural contrast to the soft salmon. Toasted sesame seeds offer an even richer aroma.
- Green Onions: Freshly chopped green onions provide a mild, slightly pungent onion flavor and a beautiful pop of vibrant green color, enhancing the dish’s visual appeal.
For the Homemade Teriyaki Sauce:
Making your teriyaki sauce from scratch allows for superior flavor control and avoids unwanted additives. It’s surprisingly simple and yields a glaze far superior to most store-bought options.
- Water: Serves as the base of the sauce, helping to dilute the intensity of the soy sauce and achieve the perfect consistency without being overly salty.
- Brown Sugar: Provides the essential sweetness and a deep, molasses-like flavor that is characteristic of classic teriyaki. You can substitute with natural sweeteners like honey or maple syrup for a slightly different, yet equally delicious, profile.
- Soy Sauce: The cornerstone of teriyaki, adding a rich, savory umami depth. For those with gluten sensitivities, tamari or coconut aminos are excellent gluten-free alternatives that maintain a similar flavor profile.
- Rice Vinegar: Introduces a mild, tangy acidity and a touch of sweetness, balancing the richness of the soy and sugar. If rice vinegar is unavailable, apple cider vinegar can be used as a suitable substitute, though it has a slightly sharper tang.
- Fresh Garlic: Minced fresh garlic is indispensable for that pungent, aromatic foundation. For convenience, or if fresh garlic isn’t on hand, a smaller amount of garlic powder can be used (typically 1/4 teaspoon of powder per clove of fresh garlic).
- Fresh Ginger: Grated fresh ginger adds a bright, zesty, and slightly spicy warmth that is crucial to authentic teriyaki flavor. Ground ginger can be used as a substitute, but fresh is highly recommended for its potent aroma.
- Cornstarch + Water (Slurry): This combination acts as a thickening agent, giving the teriyaki sauce its signature glossy and luscious consistency. Alternative thickeners like arrowroot starch or tapioca starch can also be used in similar quantities.
For the Refreshing Mango Salsa:
The vibrant mango salsa offers a delightful contrast to the rich salmon, providing freshness, sweetness, and a hint of heat.
- Ripe Mango: Freshly diced mango is the star, bringing tropical sweetness and a juicy texture. Choose a ripe mango that yields slightly to gentle pressure and has a fragrant aroma.
- Red Bell Pepper: Adds a delightful crunch, a subtle sweetness, and a beautiful vibrant color to the salsa. Any color of bell pepper (yellow, orange, or green) can be substituted based on preference and availability.
- Red Onion: Finely diced red onion provides a mild, crisp onion flavor that complements the sweetness of the mango without overpowering it. White or yellow onion can be used, but red onion offers a milder taste and appealing color.
- Jalapeños: For a gentle kick of heat that awakens the palate. Adjust the quantity (and whether you include seeds and membranes) based on your desired spice level. For less heat, remove all seeds and white pith.
- Fresh Cilantro: Chopped fresh cilantro infuses the salsa with a bright, herbaceous, and citrusy note. If cilantro is not to your liking, fresh parsley or basil can be used as alternatives.
- Lime Juice: Freshly squeezed lime juice is crucial for adding a zesty acidity that brightens all the flavors and balances the sweetness of the mango. Lemon juice can be a good substitute if lime is unavailable.
- Salt: A pinch of salt is essential to enhance and bring forward all the other vibrant flavors in the salsa, ensuring a well-rounded taste.
Mastering the Art: How To Make Grilled Teriyaki Salmon with Mango Salsa
Follow these detailed steps to create a show-stopping grilled teriyaki salmon that will have everyone asking for seconds. Each stage is designed for maximum flavor and ease.
- Step 1: Preparing the Salmon. Begin by gently patting the salmon fillets completely dry using paper towels or a clean kitchen towel. This crucial step helps the teriyaki sauce adhere better and promotes a beautiful sear on the grill, preventing steaming. Set the dried fillets aside on a clean plate.
- Step 2: Crafting the Homemade Teriyaki Sauce. In a medium skillet or saucepan, combine the water, brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger. Place the skillet over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water until a smooth slurry forms. Once the sauce is boiling, slowly pour in the cornstarch slurry while whisking continuously. Continue to boil and whisk until the sauce thickens to a glossy, syrupy consistency, which typically takes 3-4 minutes. Remove the sauce from the heat and allow it to cool down to room temperature. This cooling is important before marinating the salmon.
- Step 3: Marinating the Salmon for Maximum Flavor. Transfer the dried salmon fillets to a shallow dish or a zip-top bag. Pour half of the cooled teriyaki sauce over the salmon, ensuring each fillet is well coated. Reserve the other half of the sauce for basting and serving. Allow the salmon to marinate in the refrigerator for at least 30 minutes to absorb the flavors. For best results, do not marinate for more than 2 hours, as the acidity in the sauce can begin to “cook” the delicate fish.
- Step 4: Crafting the Fresh Mango Salsa. While the salmon is marinating, prepare the vibrant mango salsa. In a medium-sized mixing bowl, combine the diced mango, red bell pepper, red onion, chopped jalapeños, fresh cilantro, freshly squeezed lime juice, and salt. Gently toss all the ingredients together until they are well combined. Taste and adjust seasoning as needed – you might want more lime for tang or a pinch more salt. Set the salsa aside at room temperature to allow the flavors to meld.
- Step 5: Grilling the Teriyaki Salmon to Perfection. Preheat your outdoor grill, griddle, or grill pan to medium heat. Ensure the grates are clean and lightly oiled to prevent sticking. Carefully place the marinated salmon fillets directly on the preheated cooking surface. Grill for 4-6 minutes per side, depending on the thickness of your fillets and your desired doneness. The salmon is cooked through when it turns opaque and flakes easily with a fork. During the last few minutes of cooking, baste the salmon once or twice with a small amount of the *reserved* teriyaki sauce to build up that beautiful glaze and add extra flavor.
- Step 6: Garnish, Serve, and Savor. Once the salmon is perfectly cooked, remove it from the grill. Immediately brush the remaining reserved teriyaki sauce generously over each fillet for an extra layer of glossy flavor. Garnish with a sprinkle of toasted sesame seeds and freshly chopped green onions. Finally, top each piece of grilled teriyaki salmon with a generous spoonful of the prepared mango salsa. Serve the finished dish piping hot, ideally over a bed of fluffy rice, with extra lime wedges on the side for an added burst of freshness.
Expert Tips for Grilling Perfect Teriyaki Salmon Every Time
Achieving perfectly grilled teriyaki salmon is simple with a few key techniques. Keep these tips in mind to ensure your dish is flavorful, moist, and beautifully cooked:
- Proper Grill Preparation is Key: Always start with a clean grill. Leftover food particles can cause sticking and off-flavors. Preheat your grill (whether outdoor or a grill pan) to medium heat, then thoroughly grease the grates with a high-smoke-point oil (like vegetable or grapeseed oil) or a non-stick cooking spray. This creates a non-stick surface, ensuring the delicate salmon skin (if present) or flesh doesn’t adhere.
- Don’t Skimp on the Sauce: If you adore a rich, deeply glazed salmon, consider doubling the teriyaki sauce recipe. This allows for ample marinade, generous basting during cooking, and extra sauce to drizzle over the finished dish, elevating the flavor profile significantly.
- Basting for an Enhanced Glaze: During the grilling process, brush the salmon fillets with some of the *reserved* teriyaki sauce (never use sauce that came into contact with raw fish) a couple of times. This not only infuses more flavor but also helps create that desirable, glossy, caramelized crust, making your salmon visually stunning and even more delicious.
- Avoid Overcooking at All Costs: Salmon cooks quickly, and overcooking is the most common mistake. Keep a close eye on your fillets. Salmon is perfectly done when its internal temperature reaches 145°F (63°C) at its thickest part, and the flesh easily flakes with a fork. It should still be slightly pink and moist in the center. Remove it from the heat just before it reaches full doneness, as it will continue to cook slightly from residual heat.
- Allow for Resting Time: Just like with other meats, letting your grilled salmon rest for 3-5 minutes after removing it from the heat is crucial. This allows the juices to redistribute throughout the fillet, resulting in a more tender, moist, and flavorful piece of fish. Tent it lightly with foil to keep it warm.
- Even Fillet Thickness: For uniform cooking, try to select salmon fillets that are roughly the same thickness. If some are much thinner, they will cook faster and might dry out before the thicker pieces are ready.
Alternative Cooking Methods for Teriyaki Salmon
While grilling imparts a wonderful smoky flavor, this teriyaki salmon recipe is incredibly versatile and can be adapted to other cooking methods with equally delicious results:
- Oven-Baked: For a hands-off approach, oven-baking is an excellent choice. Preheat your oven to 400°F (200°C). Place the marinated salmon fillets on a parchment-lined baking sheet. Bake for approximately 12-15 minutes, depending on the thickness of your salmon. Baste once during the baking process with reserved sauce for extra glaze. Salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
- Pan-Seared: Achieve a beautiful crispy crust by pan-searing. Heat a heavy-bottomed skillet (cast iron works wonderfully) over medium-high heat. Add a tablespoon of high-smoke-point oil. Once hot, place the marinated salmon skin-side down (if using skin-on) and sear for 4-5 minutes until the skin is crispy. Flip and cook for another 3-5 minutes, or until cooked through. Baste lightly with reserved sauce towards the end.
- Air Fryer: For a quick and easy option with minimal cleanup, the air fryer is fantastic. Preheat your air fryer to 375°F (190°C). Place the marinated salmon fillets in a single layer in the air fryer basket. Cook for 8-12 minutes, flipping halfway through, or until the salmon is fully cooked and flaky. Baste with reserved sauce during the last few minutes.
Storing and Reheating Leftover Teriyaki Salmon
Proper storage and reheating ensure your delicious leftovers remain enjoyable and safe to eat:
- Storing Salmon: Any leftover grilled teriyaki salmon should be promptly transferred to an airtight container and refrigerated. It will stay fresh and delicious for 2 to 3 days. For best quality, keep the mango salsa separate and add it fresh when reheating.
- Reheating Salmon: To maintain moisture and flavor, reheat salmon gently. You can warm it in the oven at a low to medium temperature (325-350°F or 160-175°C) for about 10-15 minutes, or until just warmed through. Alternatively, reheat in the air fryer at 350°F (175°C) for a few minutes. Avoid high heat or prolonged reheating, as this can dry out the fish. A microwave can be used, but do so sparingly on a low setting to prevent rubbery texture.
What to Serve with Your Grilled Teriyaki Salmon Feast
Grilled Teriyaki Salmon is a remarkably versatile dish that pairs beautifully with a wide array of side dishes. The balance of sweet, savory, and fresh flavors allows it to complement both simple and complex accompaniments. Here are some excellent options to complete your meal:
- Easy Mixed Vegetables: A medley of steamed or roasted vegetables like broccoli, carrots, and snap peas provides color, nutrients, and a light contrast.
- Air Fryer Potatoes: Crispy on the outside and fluffy on the inside, these potatoes make a satisfying and easy side.
- Chinese Fried Rice: For a more substantial and flavorful meal, a classic vegetable fried rice perfectly complements the teriyaki flavors.
- Lo Mein Noodles: Chewy lo mein noodles with a light sauce are another excellent Asian-inspired pairing.
- House Salad: A simple, crisp green salad with a light vinaigrette offers a refreshing counterpoint to the rich salmon.
- Steamed White or Brown Rice: The classic pairing for teriyaki dishes, allowing the sauce to be fully savored.
- Quinoa or Couscous: For a healthier grain option that absorbs flavors well.
- Grilled Asparagus or Broccolini: Simple grilled greens are always a fantastic choice, adding a slight char and earthy flavor.
Frequently Asked Questions About Grilled Teriyaki Salmon
For optimal flavor infusion without compromising the texture of the fish, we recommend marinating salmon for at least 30 minutes. However, it’s best not to exceed 2 hours. The acid in marinades can begin to “cook” or break down the delicate salmon flesh if left for too long, resulting in a mushy texture.
While making your own teriyaki sauce from scratch allows for customization and avoids preservatives, you can certainly use a high-quality store-bought teriyaki sauce for convenience. Just be sure to check the ingredient list for sugar content and sodium, and adjust the recipe if the sauce is very thick or thin. Often, homemade yields a fresher, more balanced flavor.
Salmon is perfectly cooked when it reaches an internal temperature of 145°F (63°C) at its thickest point. Visually, the flesh should turn opaque and flake easily with a fork, but still retain a moist, slightly pink center. Avoid cooking it until it’s completely white and dry, as this indicates overcooking.
To prevent salmon from sticking, ensure your grill grates are meticulously clean and thoroughly preheated to medium-high heat. Apply a generous layer of high-smoke-point oil (like vegetable, canola, or grapeseed oil) to the grates using an oil-soaked paper towel held with tongs. Make sure the salmon fillets themselves are also patted very dry, and if skin-on, the skin can be lightly oiled too.
Yes, the mango salsa can be prepared a few hours in advance. Store it in an airtight container in the refrigerator. For the freshest taste, add the fresh cilantro and lime juice about 30 minutes before serving. This prevents the cilantro from wilting and ensures the lime flavor is vibrant.
To make this recipe gluten-free, ensure you use a gluten-free soy sauce alternative such as tamari or coconut aminos in the teriyaki sauce. All other ingredients (salmon, fresh produce, cornstarch) are naturally gluten-free. Always double-check labels if you have severe gluten sensitivities.
Discover More Delectable Teriyaki Recipes
If the rich, sweet, and savory flavors of this grilled teriyaki salmon have captured your heart, you’ll be thrilled to explore other recipes featuring this versatile and beloved sauce. Teriyaki is incredibly adaptable, lending itself beautifully to various proteins and dishes:
- Teriyaki Chicken Bowl: A wholesome and satisfying meal in a bowl, perfect for meal prep or a quick weeknight dinner.
- Teriyaki Chicken Meatballs: Flavorful and tender meatballs coated in a sticky teriyaki glaze, excellent as an appetizer or main.
- Grilled Teriyaki Chicken Skewers: Perfect for entertaining, these skewers are packed with flavor and grill up beautifully.
- Chicken Teriyaki Stir Fry: A vibrant and quick stir-fry loaded with fresh vegetables and tender chicken in a luscious teriyaki sauce.
- Panda Express Teriyaki Chicken: Recreate your favorite takeout dish at home with this easy and delicious recipe.
- Baked Teriyaki Salmon: For an equally delicious but oven-cooked alternative to grilled salmon.
Whether you’re cooking for a busy weeknight, a special family dinner, or entertaining guests, this Grilled Teriyaki Salmon recipe promises to be a reliable and delightful addition to your culinary repertoire. Its ease of preparation, combined with the fantastic depth of flavor from the homemade teriyaki and the refreshing burst of mango salsa, ensures it will become a staple in your home. Don’t just take our word for it—give it a try and taste the magic!
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Print Recipe
Grilled Teriyaki Salmon
Ingredients
- 4 Salmon fillets, skinless, center cut
Teriyaki Sauce
- 1 cup water
- ½ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 2 teaspoons cornstarch + 2 tablespoons water
Mango Salsa
- 1 cup mango, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- 2 tablespoons jalapeños, chopped
- 2 tablespoons fresh cilantro, chopped
- ½ large lime, juiced
- ½ teaspoon salt
Garnishing
- 1 teaspoon sesame seeds, to garnish
- 2 tablespoons chopped green onions, chopped
Instructions
- Pat dry the salmon fillets with a kitchen towel or paper towels and set them aside. This helps the glaze adhere better and ensures a good sear.
- In a skillet over medium heat, combine water, brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a boil, stirring occasionally.
- In a separate small bowl, prepare a cornstarch slurry by whisking cornstarch and water together until smooth. Add the slurry to the boiling sauce, whisking continuously, and continue to boil until the mixture thickens to a glossy consistency. Simmer for 3-4 minutes, then remove from heat and let the teriyaki sauce cool down completely.
- Place the salmon fillets in a bowl or shallow dish and pour half of the cooled teriyaki sauce over them, ensuring even coating. Marinate the salmon in the refrigerator for at least 30 minutes, but no longer than 2 hours. Reserve the remaining teriyaki sauce for basting and serving.
- Meanwhile, prepare the mango salsa. In a separate bowl, combine the diced mango, red bell pepper, red onion, chopped jalapeños, fresh cilantro, lime juice, and salt. Mix well and set aside to allow the flavors to meld.
- Preheat your griddle or grill to medium heat. Ensure the cooking surface is clean and lightly oiled to prevent sticking. Place the marinated salmon fillets directly on the griddle or grill and cook for 4-6 minutes per side, or until the salmon is opaque throughout and flakes easily with a fork. Baste the salmon once or twice during the cooking process with a small amount of the reserved teriyaki sauce for extra flavor and glaze.
- Once the salmon is cooked, remove it from the grill. Brush the remaining reserved teriyaki sauce over each fillet. Garnish with chopped green onions and a sprinkle of sesame seeds.
- Top each grilled teriyaki salmon fillet with a generous spoonful of the fresh mango salsa. Serve immediately over a bed of rice, with lime wedges on the side for an added burst of freshness.
Notes
- Prep the Grill: Always preheat your grill or grill pan to medium heat and grease it thoroughly with a high-smoke-point oil to prevent sticking.
- Basting is Best: For extra flavor and a beautiful glossy finish, brush the salmon with additional reserved teriyaki sauce a couple of times during the last few minutes of grilling.
- Don’t Overcook: Salmon cooks quickly! Keep a close eye on it. It’s done when it’s opaque throughout and flakes easily with a fork, typically reaching an internal temperature of 145°F (63°C).
- Rest for Tenderness: Allow the grilled salmon to rest for 3-5 minutes before serving. This crucial step helps the juices redistribute, ensuring a more moist and tender fillet.
- Extra Sauce for Flavor Lovers: If you love a saucy dish, consider making a double batch of the teriyaki sauce. You can use extra for dipping or pouring over your rice.
Nutrition
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