Easy Grilled Teriyaki Salmon

Easy Grilled Teriyaki Salmon


  • 1 ½ pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • fresh or dried ginger to taste
  • salt to taste if you want (I don’t use any)
  • 2 tsp hot sauce for heat lovers (totally optional)
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup water
  • ¼ cup olive oil


  1. Season salmon fillets with lemon pepper, garlic powder, ginger, and salt and rub in.
  2. Mix soy sauce, brown sugar, water, and olive oil together in a one gallon zip lock bag until the sugar is dissolved; add salmon, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat an outdoor grill for medium heat.
  4. Remove salmon from marinade and seal in tin foil with the skin side down.
  5. Put leftover marinade in a sauce pan and simmer until it reduces to a sauce you can drizzle.
  6. While doing that, place tin foiled salmon on the preheated grill, skin side up to start with. Grill salmon about 4 minutes per side.

Note:  For medium to medium-rare, aim for an internal temperature of 135°F when you remove it from the heat. The fish will continue cooking a bit after it comes off of the heat inside the tin foil, but it will remain tender and moist inside (according to the USDA, it should still reach 145°F).  You can experiment with this to get your grilled preference.

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