FLAVOR-PACKED Grilled Teriyaki Salmon

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics sweetness, while white wine is a more accessible option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier with good fats, while vegetable oil is a budget-friendly substitute.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Fresh ginger offers better flavor, while ground ginger is more economical.

Combine all ingredients for the marinade in a gallon-sized zip-top bag and mix well to combine.

Place the salmon in the bag, remove as much air as possible, and seal tightly. Refrigerate for at least 4 hours or up to 8 hours.

Preheat your grill to 350 degrees F with two-zone heat (one side of the grill is direct high heat and the other side has little to no heat for indirect cooking).

Pour some high-heat cooking oil (like avocado, vegetable, or canola oil) into a small bowl. Tightly fold a paper towel and clamp it with tongs. Dip the paper towel in the oil to saturate and then run it lightly along the grill grates to coat.

Remove the salmon from the marinade and set it skin side down on the indirect heat side of the grill. Close the lid and cook for 10-15 minutes, or until an internal thermometer reads 125 degrees F.

Flip the salmon flesh side down onto the well-oiled direct heat side of the grill and cook for 3-4 more minutes or until the salmon reaches 145 degrees F.

Remove the salmon from the grill and let rest for a few minutes before serving with sesame seeds and sliced green onions (as optional garnish).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens