Seafood
Weeknight Teriyaki Salmon (20 Min)
Weeknight salmon lives or dies on the glaze. Plain salmon takes 10 minutes and is fine. Glazed salmon takes 12 minutes and is memorable. This teriyaki glaze takes 90 seconds to make in a small saucepan while the grill preheats, which is why it fits the 20-minute window without compromise. A steady-heat electric grill like the Weber Q2400 handles this recipe well because the glaze cooks through evenly without the scorching that can happen on a grill with uneven hot spots.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/3 cup soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, grated
- 1 tsp cornstarch + 1 tbsp water
- Sesame seeds and scallions
Instructions
- 01
Simmer soy sauce, honey, vinegar, ginger, and garlic in a small pot for 2 minutes. Whisk in the cornstarch slurry and cook 60 seconds until glossy. Reserve half for serving.
- 02
Preheat the grill to 400F.
- 03
Pat salmon dry, brush with some of the glaze, and place skin-side down on the grill.
- 04
Close the lid and cook 10 minutes without flipping.
- 05
Brush with more glaze in the final 2 minutes to build a lacquered finish.
- 06
Serve with the reserved sauce, sesame seeds, and scallions over rice.
Pro Tips
From our kitchen
- ★Keep half the glaze raw for serving. The portion that touched raw fish is for grill brushing only.
- ★Skin-side down, no flip, the same rule applies to every salmon recipe in this guide.
We recommend for this recipe
Weber Q2400 Electric Grill
The Weber Q2400 Electric Grill's 280 sq in surface and 280 sq in cooking area and built-in lid thermometer make it our pick for this recipe.
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