BBQ Teriyaki Salmon is an easy recipe that is full of big flavors! You can grill this up in under 30 minutes, making it perfect for a busy weeknight dinner or your next BBQ with friends.
Whether you’re firing up the grill outside or craving that charred grill flavor from cooking indoors, this BBQ Teriyaki Salmon is a delicious dish that will satisfy those barbecue cravings.
Living in the Pacific Northwest, we eat a lot of salmon, and come summertime, this is one of our family’s easiest salmon faves. But you don’t have to wait until the sun is shining to make it. It’s just as delicious when cooked up on an indoor grill pan!
This salmon recipe is so super simple, too. You only need a few ingredients to make the teriyaki marinade, then you marinate the salmon, and grill. Done!
Table of Contents
Why you’ll love this family favorite recipe!
I dare you to make this and not fall in love with it! Here are a few reasons it’s become part of our regular dinner rotation and why you will love it, too:
- Fast – Other than the marinating time, this recipe can be done in 30 minutes.
- Easy – The recipe is super easy to follow. If you have teens in the house, this is a great recipe they can make on their own!
- Simple – Whisk, marinate, grill. Three simple steps to deliciousness!
- Flavorful – The teriyaki sauce is simple yet gives you big umami flavors.
Ingredient notes
To make BBQ Teriyaki Salmon, you just need a few simple ingredients that you can find in any local grocery store:
- Salmon – You’ll need four salmon fillets that are around 6 ounces each. We prefer to leave the skin on for maximum flavor, but you do you.
- Dressing – To make the dressing, you’ll need soy sauce, hoisin sauce, rice wine vinegar, brown sugar to balance it out with a little sweetness, garlic, and ginger.
- Garnishes – While you can enjoy these BBQ teriyaki salmon steaks as is, they are exceptionally delish when garnished with sliced green onions and a little sprinkling of white sesame seeds just before serving.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here’s a quick overview along with some step-by-step photos.
- Make the marinade, reserving some and setting aside for later.
- Marinate the salmon in the larger portion of the marinade mix in the refrigerator for at least 1 hour.
- Heat your grill or grill pan to medium-high and brush the grill lightly with olive oil.
- Grill each salmon fillet for about 6 minutes on each side.
- After turning over the salmon halfway through grilling, brush with the reserve marinade.
- Serve immediately as is, or garnish with sliced green onions and a sprinkle of white sesame seeds and serve.
Marlynn’s Tip
Recipe Tip
We personally prefer to cook salmon when an internal thermometer reads around 125°F. This yields fish that is tender and juicy.
- For medium rare salmon, aim for a temperature of 120°F to 125°F
- For medium, aim for a temp of 125°F to 130°F
- If you prefer your salmon well done, cook it to a temp of 140°F. I find fish to be dry at this point, but some people prefer it this way.
Recipe FAQs
We love the richness that hoisin sauce adds to the teriyaki marinade. You can omit it if you prefer. You can also use a dark soy or oyster sauce instead.
That white stuff is albumin, the protein in salmon. It’s totally okay to eat, but if you see it, that could mean you have overcooked your fish.
This salmon is best enjoyed right after it’s cooked. However, you can allow the salmon to cool, then store in an airtight container in the refrigerator for up to 2 days.
Leftover BBQ teriyaki salmon is delicious when used in a stir-fry, fried rice, or breakfast hash the next day.
Serving suggestions
We love to serve this BBQ teriyaki salmon over Instant Pot garlic rice or with chili garlic noodles. Add sides like grilled asparagus or Asian carrot cucumber salad for a healthy, delicious dinner.
For a BBQ or summer party to remember, serve this salmon alongside classic BBQ sides like Filipino mac salad, dill pickle potato salad, or mango slaw.
🍷 🥂 Wine pairings
The Asian flavors of the teriyaki marinade and the richness of the salmon pair well with a dry Riesling, as well as a Pinot Noir.
More salmon recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
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BBQ Teriyaki Salmon
Equipment
- 1 Outdoor Grill or Indoor Grill Pan
Ingredients
Teriyaki Marinade
- 1 cup soy sauce
- ½ cup light brown sugar
- ¼ cup hoisin sauce
- 2 Tablespoons rice wine vinegar
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
Salmon
- 2 Tablespoons extra virgin olive oil
- 4 salmon fillets
- sesame seeds and sliced green onions for garnish
Instructions
- In a marge bowl, whisk together soy sauce, brown sugar, hoisin sauce, rice wine vinegar, garlic, and ginger.
- Pour half of the teriyaki sauce into a shallow container or zip lock. Add the salmon fillets, cover or seal, and marinate in the refrigerator for at least 1 hour.
- Just before taking out the salmon fillets from the marinade, pour the remaining teriyaki sauce into a small saucepan and bring to a boil. One boiling, lower heat to simmer for about 20 minutes to thicken the sauce.
- Meanwhile, heat an outdoor grill or indoor grill pan to medium heat. Brush with extra virgin olive oil.
- Add the salmon fillets and grill for about 6 minutes on each side.
- Just before serving, brush each fillet with the thickened reserve teriyaki sauce. Sprinkle sesame seeds and sliced green onions, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
