Teriyaki salmon

    1 hour 25 min

    Salmon steaks are marinated in a sweet and savoury teriyaki sauce, then grilled and ready in mere minutes.

    9 people made this

    Serves: 4 

    • 4 tablespoons sesame oil
    • 4 tablespoons lemon juice
    • 4 tablespoons soy sauce
    • 2 tablespoons soft brown sugar, or more to taste
    • 1 tablespoon sesame seeds
    • 1 teaspoon mustard powder
    • 1 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 4 salmon steaks

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr  ›  Ready in:1hr25min 

    1. Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, mustard powder, ginger and garlic powder in a small saucepan over low heat. Bring to a gentle simmer, stirring until sugar has dissolved. Set aside 125ml of marinade for basting.
    2. Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavour). Drain and discard used marinade.
    3. Set oven rack about 10cm from the heat source and preheat the oven's grill. Place salmon steaks into a grill pan and grill for 5 minutes. Brush steaks with reserved marinade, turn and grill until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

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    Reviews in English (84)


    This is a great basic teriyaki salmon recipe. I tweaked it and used what I had in the pantry - olive oil instead of sesame oil, minced garlic instead of garlic powder - I've made this probably 5 times and used different ingredients each time but it always turns out great - it's a great basic recipe!  -  26 Aug 2012  (Review from Allrecipes US | Canada)


    This was fine, but not great.  -  11 Aug 2012  (Review from Allrecipes US | Canada)


    So I was looking for a recipe that I have been using for a year or two and couldn't find it on here anymore. This one comes close and seems to incorporate the suggestions from reviewers from the other recipe. Long story short, I love this recipe and have been making this many times. It never fails. I do go a bit easy on the lemon juice. Thank you!!  -  10 Aug 2012  (Review from Allrecipes US | Canada)