Grilled Teriyaki Salmon Recipe
This cedar plank grilled teriyaki salmon turns out tender, flakey and delicious every single time. It uses a simple ginger buttermilk marinade to tenderize while infusing sweet, spicy, robust flavor.
Servings: 6 people
Calories: 466kcal
Ingredients
- 3 pounds salmon cut into 4-6 oz filets
- 3 large cedar planks
Ginger Buttermilk Marinade
- 2 cups buttermilk
- 1/2 cup ginger minced
- 3 cloves garlic minced
- 1/2 cup green onions thinly sliced
- 1 whole lemon sliced
- 1 tablespoon red pepper flakes
Teriyaki Glaze
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup teriyaki sauce
- 1 teaspoon ground ginger
- 1/2 cup brown sugar
Garnish
- 1 tablespoon sesame seeds
- 1 tablespoon green onions sliced
Instructions
- Submerge the cedar planks in water, placing a weight on top of them, and soak for 1 to 4 hours.
- To prepare the buttermilk marinade, add the buttermilk, ginger, garlic, green onions, sliced lemon, and red pepper flakes to a large freezer bag. Seal and give it a good shake.
- Add salmon to the buttermilk marinade and let marinate in the refrigerator for at least 2 hours or up to overnight.
- Preheat grill on high for 10 minutes. Add the soaked cedar planks to the hot grill and preheat for another 3-4 minutes, then lower the temperature to medium and cover the grill.
- While your grill is heating, remove the salmon filets from the marinade and pat dry with paper towels. Season the salmon with salt and pepper. Slather each filet with 1-2 tablespoons of teriyaki sauce. In a small bowl, combine the ground ginger and brown sugar, then sprinkle 1 tablespoon of the sugar mixture over the top.
- Place the seasoned salmon filets onto the preheated planks and cook for 12-15 minutes, or until they reach an internal temperature of 145 degrees and flake easily when a fork is inserted into the center of the thickest part.
- Remove from the grill and brush with more teriyaki sauce, if desired, then let rest for 5 minutes.
- To serve, top with sesame seeds and thinly sliced green scallions. Enjoy!
Video
Notes
Storing leftovers: store leftover glazed salmon in an airtight container in the fridge for up to 3 days.
Reheating: reheat salmon on a baking sheet in a low 275 degrees F oven for about 10-15 minutes, or until warmed through.
Nutrition
Calories: 466kcal | Carbohydrates: 25g | Protein: 48g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 601mg | Potassium: 1342mg | Fiber: 1g | Sugar: 22g | Vitamin A: 710IU | Vitamin C: 2.3mg | Calcium: 158mg | Iron: 2.7mg