Name: Grilled Teriyaki Salmon
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: BBQ
Ingredients: 1 salmon filet, cut into three or four sections; 1 cup teriyaki sauce; 2 oranges, thinly sliced; 2 Tbsp seasoning; 1 tsp orange zest; 1 tsp minced garlic; 1/4 Cup teriyaki glaze

Grilled teriyaki salmon getting glazed. — Grilled teriyaki salmon getting hit with that teriyaki glaze near the end of the cook.

Note: this post for grilled teriyaki salmon is sponsored by Omaha Steaks. I occasionally collaborate with brands I trust to help keep Learning to Smoke up and going. I’m speaking from my own genuine experience and am not being asked by the brand to mention anything specific.

Salmon tastes great coming off the grill. Adding a simple teriyaki marinade (and glaze) help take it to the next level. In this post, I will walk you through the easy process of making grilled teriyaki salmon. All you need are seven ingredients (six if you count the use of an orange for both zest and orange slices) and a grill!

Why Marinate the Salmon?

Marinating adds extra flavor and enhances the flavor profile of the meat. Creating the marinade is simple. We start with pouring one cup of teriyaki sauce into a gallon-sized, resealable bag. Mix in a couple of tablespoons of your favorite seasoning for fish. For me, it’s Q-nami seasoning from Lane’s BBQ. It’s their Asian fusion rub and pairs very well on seafood. Add a teaspoon of minced garlic. Since this recipe ca for both thin orange slices and orange zest, you can zest one of the oranges for this ingredient for the marinade. Mix the ingredients in the bag before placing the salmon filet in.

The salmon I use for this recipe is Wild Alsakan Sockeye Salmon from Omaha Steaks. Not only are these salmon wild-caught in the USA, but they are also vacuum-sealed for freshness and cerified for sustainability and safety. I like to have my salmon filet cut into smaller portions for both serving and fitting in the bag. Place in the refrigerator and let marinade for 30-60 minutes. Note: if you want to grill on a cedar plank, start soaking it during this time.

Getting Teriyaki Salmon Ready for the Grill

Marinated salmon prepped and ready for the grill. — Salmon has been marinated and now ready for the grill!

Two things need to be done as the teriyaki salmon is close to finishing it’s marinating session. First is to get the grill preheated to 350 degrees over indirect heat. Some recipes call for hotter cooking temps of 400 degrees and finish sooner. Grilling at 350 degrees will minimize the fat bubbling to the surface and leaving a white film on top.

Second is to start slicing the oranges. I take about four oranges and start thinly slicing them longways, meaning they look like discs when sliced. I lay the slices in a column, side-by-side in pairs on either a greased cookie sheet or cedar plank. Take the marinating salmon from the fridge, remove from bag and lay skin-side down on oranges. Add some extra seasoning on top.

Grilling, Glazing, Feasting!

Take the prepped salmon to the preheated grill to cook. After 20 minutes, lift lid of grill and brush teriyaki glaze on the filet(s). Cook for another five minutes or until internal temps of grilled teriyaki salmon reach between 125-130 degrees. I highly recommend using an instant read digital thermometer, like the Thermpen ONE from Thermoworks. It’s my go-to for monitoring temps of everything I cook. Once these temps are reached, remove from grill, take a pic or two, and start eating!

Have you tried smoking salmon?

Smoked salmon is a process that involves hours of brining, cooling, and smoking, but is mostly hands-off and low maintenance. My recipe post about How to make Smoked Salmon is another must-try!