Teriyaki Salmon Recipe

This teriyaki salmon is super quick and easy to make, especially on the grill!

I talk a lot about summer grilling. But the truth is, grilling happens year round for many people. So having a few good recipes that are great off the grill any time of year is always a good thing to add to your dinner arsenal.

A Teriyaki Salmon Fillet with a fork holding a single bite.


Below are tips the instructions for cooking teriyaki salmon. From the glaze to the grill or stovetop, this salmon recipe is super easy to make. Let’s look at the different aspects here.


The glaze on this is a very simple sauce. You can get the recipe here. It makes up in minutes and is ready to use on this salmon or other recipes like stir fry or chicken. The sauce recipe notes that arrowroot powder is optional. If you want a true glaze, you’ll definitely want to use it here. (Or substitute cornstarch). You’ll need that to thicken the sauce enough to make it a glaze.

The sauce will thicken with heat, so don’t expect it to be thick or “glaze like” just after making it. That will happen in the pan. And if you want it thicker or more “glaze-ish”, you can always stir a bit more arrowroot (or cornstarch) into the liquid and then add more to the pan. But never add the powder directly to the pan or in the foil packet. It needs to dissolve in the sauce first.

That being said, if you do cook this on the grill and decide you want more glaze, a quick warmup in a pot on the stove will give you some additional sauce to add as you wish. But don’t heat more than you know you will use.


This dish can absolutely be baked. I recommend an oven temperature of 350 F. But cooking time will depend on the size and thickness of your fillet. I find most singler-serving fillets take approximately 7-10 minutes. But again, this can really vary.

A single Teriyaki Salmon Fillet rests on a baking sheet.


This particular recipe was cooked on the grill. I have a thermometer on my grill, so I heated it to about 350 F. I wrapped the salmon in foil and placed the foil packet on the grill. Mine was perfect at exactly 10 minutes. But as with oven baking, the length of cooking time will vary based on the size and thickness of your cut of salmon. So keep an eye on it.


Salmon can be a finicky fish to cook. If you aren’t used to it, you might end up with a piece of rubber like I did for many years. The trick is to just undercook it and then let it finish cooking itself for a few minutes away from your heat source. It might take a little practice, but it’s worth the effort when you get it right. Also note that farmed salmon and wild caught salmon can have different cooking times as well. I always opt for wild-caught, so my cooking time reflects that.

Farmed salmon can handle longer cooking times and doesn’t dry out as much as wild caught salmon because it is fattier. However, farm-raised salmon comes with it’s own ecological and quality issues. So choose what feels right for your family

A horizontal shot of a Teriyaki Salmon fillet, just cooked, and glazed with sauce and fresh green onions.

Wild caught salmon cooks faster and dries out easier due to the lower fat content. So this type of salmon will require a bit more babying during the cooking process, as well as shorter cooking times in general. But wild-caught salmon is inherently healthier.

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A Teriyaki Salmon Fillet with a fork holding a single bite.

Teriyaki Salmon Recipe

A delicious, simple salmon everyone will love.
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Course: Seafood
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Calories: 274kcal


  • Grill
  • Foil
  • Baking pan (if not grilling)


  • 12 oz. salmon fillet
  • ¼ cup teriyaki sauce (see recipe link above)


  • For either approach, reserve up to 1/4 cup of marinade to add more glaze once the salmon is done cooking.


  • Marinate the salmon for 20 minutes in the fridge in the sauce.
  • Place the raw salmon on a large piece of foil.
  • Turn up the side of the foil so the sauce doesn't escape.
  • Pour the marinade sauce over the salmon.
  • Wrap up the foil so you can move the salmon without losing the sauce.
  • Place the foil packet on a hot grill and cook for about 10 minutes.
  • Remove, open the foil and serve.


  • Marinate the salmon for 20 minutes in the fridge in the sauce.
  • Place the raw salmon in a baking dish (with sides or an edge) and pour the marinade sauce over that.
  • Bake at 350 for about 10 minutes, or until the salmon is cooked to your liking.
  • Remove from oven and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.5the recipe | Calories: 274kcal | Carbohydrates: 6g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1455mg | Potassium: 914mg | Sugar: 5g | Vitamin A: 68IU | Calcium: 29mg | Iron: 2mg

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