Description
This delicious Grilled Salmon Teriyaki recipe features tender salmon fillets marinated in a flavorful teriyaki sauce made from soy, mirin, ginger, and garlic, then grilled to perfection. Served alongside a refreshing cucumber salad dressed with rice wine vinegar, soy sauce, sugar, and toasted sesame seeds, this dish balances savory and fresh flavors, perfect for a healthy and satisfying meal.
Ingredients
Scale
Teriyaki Marinade and Salmon
- 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
Cucumber Salad
- 1 small cucumber
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the Grill and Tray: Heat the grill to high and brush a sturdy baking tray with sunflower oil to prevent sticking and promote even cooking.
- Make the Teriyaki Marinade: In a large bowl, combine the soy sauce, mirin (or dry sherry), golden caster sugar, grated ginger, and crushed garlic. Stir until the sugar has fully dissolved for a smooth marinade.
- Marinate the Salmon: Toss the frozen salmon fillets into the soy marinade until each piece is fully coated. Reserve the remaining marinade by tipping it into a small saucepan for simmering later.
- Simmer the Marinade: Place the saucepan with the leftover marinade on medium heat and bring it to a gentle simmer. This will be used to baste the salmon during grilling and as a finishing glaze.
- Grill the Salmon: Position the oiled tray about 4 inches away from the grill heat. Arrange the salmon fillets on the tray and grill for approximately 20 minutes. Frequently brush the salmon with the simmering marinade every few minutes for a glossy glaze and enhanced flavor. If fillets are thick, carefully turn them on their sides midway to ensure even cooking.
- Finish the Marinade: After the salmon is cooked through and nicely glazed, remove it from the grill. Continue simmering the marinade until it thickens to a sticky consistency, then drizzle this warm sauce over the cooked salmon.
- Prepare the Cucumber Salad: Use a swivel blade peeler to create thin slices of cucumber. In a mixing bowl, combine rice wine vinegar, soy sauce, golden caster sugar, and toasted sesame seeds to make the salad dressing.
- Toss and Serve: Add the cucumber slices to the dressing and toss gently to coat evenly. Serve the cucumber salad alongside the grilled salmon and boiled rice for a complete meal.
Notes
- Using frozen salmon fillets can be preferable as they are often flash-frozen shortly after being caught, maintaining freshness.
- If salmon fillets are thick, turning them during grilling ensures they cook evenly inside and out.
- The marinade should be simmered thoroughly as it’s used to baste and coat the fish, ensuring any raw marinade is cooked.
- Peeling the cucumber into thin slices with a swivel peeler provides an attractive texture and presentation for the salad.
- This dish pairs well with simple boiled rice to absorb extra teriyaki sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Keywords: Grilled salmon, Teriyaki salmon, Cucumber salad, Japanese recipe, Easy salmon recipe, Healthy grilled fish
