Dinner

Grilled Salmon Teriyaki with Cucumber Salad Recipe

ByBen Miller November 6, 2025November 6, 2025

Introduction

This grilled salmon teriyaki pairs beautifully with a refreshing cucumber salad for a light and flavorful meal. The sticky, sweet glaze enhances the tender salmon, while the crisp cucumber adds a cool contrast. Perfect for a quick weeknight dinner or an impressive weekend treat.

A white plate on a white marbled surface holds a meal with three clear layers: a base of fluffy white rice covers the plate with soft, separated grains; on top of the rice sits a rectangular piece of glazed salmon, golden brown on the edges with a shiny, sticky sauce giving it a rich texture; next to the salmon, there is a small pile of pale green cucumber ribbons sprinkled lightly with sesame seeds, adding a fresh, slightly glossy look. A shiny silver fork rests on the right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sunflower oil
5 tbsp soy sauce
5 tbsp mirin or dry sherry
1 tbsp golden caster sugar
1 piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed to a paste
4 frozen boneless, skinless salmon fillets
1 small cucumber
1 tbsp rice wine vinegar
1 tbsp soy sauce
½ tsp golden caster sugar
1 tbsp toasted sesame seeds

Instructions

Step 1: Heat the grill to high and brush a sturdy baking tray with sunflower oil.
Step 2: In a large bowl, mix the soy sauce, mirin (or dry sherry), sugar, grated ginger, and garlic paste until the sugar dissolves. Toss the frozen salmon fillets in this marinade until well coated.
Step 3: Pour the remaining marinade into a small saucepan and bring it to a simmer over medium heat.
Step 4: Place the oiled baking tray about 4 inches from the grill heat and arrange the salmon fillets on it. Grill for 20 minutes, brushing the fish every few minutes with the simmering marinade to glaze them. If the fillets are thick, turn them on their sides to cook evenly.
Step 5: Remove the salmon from the grill. Continue simmering the marinade until it becomes sticky, then pour it over the cooked salmon.
Step 6: For the cucumber salad, use a swivel blade peeler to slice the cucumber into thin ribbons. In a bowl, mix the rice wine vinegar, soy sauce, sugar, and toasted sesame seeds to make the dressing.
Step 7: Toss the cucumber slices with the dressing and serve alongside the glazed salmon and boiled rice if desired.

Tips & Variations

Flash-frozen salmon is often fresher than fresh and is an excellent freezer standby for quick meals.
For extra flavor, add thinly sliced spring onions or a sprinkle of chili flakes to the cucumber salad.
Try substituting mirin with dry sherry if you prefer a less sweet marinade.

Storage

Store any leftover salmon and cucumber salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave until warmed through; avoid overcooking to keep it tender. The cucumber salad is best eaten fresh but can be kept chilled for up to a day.