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Orange-Teriyaki Salmon

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Step up your grilled salmon game with this mouthwatering orange-teriyaki salmon recipe. The combination of zesty citrus and savory teriyaki creates a perfect balance of sweet and umami flavors. Whether you’re a grilling expert or a beginner, this recipe is an ideal choice for a quick and easy weeknight meal!

Orange-teriyaki salmon

It’s no secret. I love teriyaki. I have always been a fan and always will be. I’ve created multiple recipes for teriyaki sauce, including piquant elements and boozy flavors (hello, bourbon!), and now, I have a citrus-based orange-teriyaki sauce. They are all wonderful, but I find that the citrus notes work beautifully with the salmon’s mellow, creamy flavor.

For this recipe, the sauce is crucial to the final product. For that reason, half of it is used for basting, and the other half is used as a serving sauce for this orange-teriyaki salmon. If you don’t have a grill, don’t worry! We’ve included our oven method for this recipe. See the recipe card below for details.

Raw Salmon

What is the Best Salmon to Buy?

Look for wild-caught salmon fillets that are roughly 6 ounces each. Ask your fishmonger to leave the skin on the bottom. This will simplify the grilling process significantly! 

Ways to cook salmon

If you are new to grilling fish, considering preparing this orange-teriyaki salmon recipe on a plank, in a cast-iron pan, or on your Blackstone Griddle.

  • Plank method: Plank grilling is one of the easiest grilling methods for beginners. Before using your cedar or alder plank, pre-soak it in lukewarm water for 30 minutes. Place the salmon skin-side down on the plank, brush the flesh with oil, and then put it on the grill. There is no need to turn the fish during cooking. 
  • Cast-iron and griddle method: When using a cast-iron pan or Blackstone griddle, add 2 tablespoons of oil to the cooking surface. Let it heat up for a few minutes, then add the salmon and flesh side down. Sear for 1 minute, and gently turn it over on the skin side to finish cooking. Use a 12″ skillet for this method.
  • Grill grates: This method is more advanced and will require your full attention during the cooking process. Make sure the grates are well oiled and you have a large metal spatula and a reliable instant-read thermometer on hand. See below for full instructions!
  • Oven Method: See the recipe card below.
Salmon with Orange Teriyaki Sauce

Ingredients for Salmon Recipe

  • 4 salmon fillets, 6 ounces each with skin attached on the bottom
  • Vegetable oil 
  • Low-sodium soy sauce or low-sodium tamari for GF option 
  • Water
  • Dark brown sugar
  • Rice wine vinegar
  • Fresh-squeezed orange juice: one orange provides between 1/4 cup-1/3 cup of juice
  • Freshly grated ginger
  • Garlic powder
  • Cornstarch

Making the Teriyaki Sauce

  • Simmer soy sauce, water, brown sugar, rice wine vinegar, orange juice, ginger, and garlic powder in a medium saucepan over medium heat for 3-4 minutes, stirring often, until the sugar has dissolved and mixture is well combined.
  • Combine cornstarch with 2 tablespoons of water in a small bowl to form the cornstarch slurry.
  • Increase the heat on your stovetop to medium-high. Once the teriyaki sauce has an active simmer, whisk in the slurry. It will begin to thicken fairly quickly. The sauce should easily coat the back of a spoon. 
  • Remove the pan from the heat, cover, and keep warm until ready to plate the orange-teriyaki salmon.
Grilling salmon fillets

How to Grill Salmon 

  • Preheat your grill or griddle for medium heat or 350 degrees F. 
  • Oil cooking surface: Once fully heated, oil the grill grates well using a large pair of tongs and folded paper towels dipped in oil. Make several passes to create a non-stick surface. As mentioned above, if fish does not have the skin attached, consider cooking it either on a plank or cast-iron pan. 
  • Brush fish with oil and place it flesh side down on the grill grates. Let it cook for 1-2 minutes. The fish will naturally release when it’s ready. 
  • Flip the salmon; Use a large metal spatula to flip it onto the skin side gently.
  • Close the grill lid and let it cook for 3-4 minutes.
  • Separate the teriyaki sauce in half—Reserve half of it for serving. 
  • Brush salmon with teriyaki sauce. Apply a light coating, and apply it again a minute or two later.
  • Doneness: Cook the salmon until it reaches an internal temperature of 145 degrees F.
teriyaki-salmon-steak

Serving Orange-Teriyaki Salmon

  • Remove salmon fillets from the grill, and place them on a serving platter. Drizzle with warmed reserved sauce (you can pop it in the microwave for a few seconds or rewarm briefly on the stovetop).
  • Serve immediately with a side of rice, grilled vegetables, or a side salad.
  • Optional step: garnish the fish with sliced green onions and toasted sesame seeds.

Oven Method

  • Preheat your oven to 350 degrees F.
  • Follow the sauce-making steps outlined in the recipe. Split the sauce in half as instructed.
  • Place the salmon, skin-side down onto a parchment-lined baking sheet.
  • Carefully brush half of the teriyaki sauce onto the flesh portion of the fish.
  • Bake for 20 minutes or until the fish reaches an internal temperature of 145 degrees F.
  • Remove fish from the oven and plate. Warm the reserved half of the sauce in your microwave or on your stovetop. Drizzle sauce over salmon, and voila! orange-teriyaki salmon!

More Recipes to Try!

teriyaki-salmon-featured

Orange-Teriyaki Salmon

Amp up your grilled fish game with this delicious orange-teriyaki salmon recipe! It makes the perfect weeknight meal. No grill, no worries. You can prepare this recipe in your oven. See notes below.
5 from 2 votes
Print Pin
Course: Main Dish
Cuisine: East Asian, Fusion
Keyword: fish, grilled salmon, orange-teriyaki salmon, salmon, teriyaki
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 servings
Calories: 369kcal
Author: Sabrina Baksh

Ingredients

  • 4 salmon fillets 6 ounces each with skin attach on the bottom
  • vegetable oil to brush on your fish and oiling your grill grates
  • 1/2 cup low-sodium soy sauce or low-sodium tamari for GF option
  • 1/4 cup water
  • 1/4 cup dark brown sugar
  • 2 tablespoons rice wine vinegar
  • 1/3 cup orange juice fresh squeezed
  • 1/2 teaspoon freshly grated ginger
  • 1/4 teaspoon garlic powder
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Instructions

  • Simmer soy sauce, water, brown sugar, rice wine vinegar, orange juice, ginger, and garlic powder in a medium saucepan over medium heat for 3-4 minutes, stirring often, until the sugar has dissolved and mixture is well combined.
  • Combine cornstarch with 2 tablespoons of water in a small bowl to form the cornstarch slurry.
  • Increase the heat on your stovetop to medium-high. Once the teriyaki sauce has an active simmer, whisk in the slurry. It will begin to thicken fairly quickly. The sauce should easily coat the back of a spoon.
  • Remove the pan from the heat, cover, and keep warm until ready to use.
  • Preheat your grill (or griddle) for medium heat or 350 degrees F.
  • Grill: Once fully heated, oil the grill grates well using a large pair of tongs and folded paper towels dipped in oil. Make several passes to create a non-stick surface.
    *See notes below for alternative cooking methods.
  • Brush fish with oil and place it flesh side down on the grill grates. Let it cook for 1-2 minutes. The fish will naturally release when it's ready.
  • Use a large metal spatula to flip it onto the skin side gently.
  • Close the grill lid and let it cook for 3-4 minutes.
  • Separate the teriyaki sauce in half—Reserve half of it for serving.
  • Brush salmon with the other half of teriyaki sauce. Make a light coating, and apply it again a few minutes later.
  • Let the fish cook until it reaches an internal temperature of 145 degrees F.
  • Remove salmon fillets from the grill, and place them onto a platter. Drizzle with warmed reserved sauce (you can pop it in the microwave for a few seconds or rewarm briefly on the stovetop). Serve immediately.
  • Optional step: garnish the fish with sliced green onions and toasted sesame seeds.
  • *See recipe notes below for other grilling methods and oven method.

Notes

  • Plank method: Plank grilling is the easiest method for beginners. Pre-soak your cedar or alder wood plank in lukewarm water for 30 minutes before using it. Lay the salmon skin-side down on the plank, brush the flesh with oil, and place it into your grill. There is no need to turn the fish. 
  • Cast-iron method: If you are using a cast-iron pan, add 2 tablespoons of oil to the pan and let it heat up for a few minutes before adding the fish. Sear the flesh side, and gently turn it over on the skin side to finish cooking. Recommended: 12″ pan.
  • Oven Method: Preheat your oven to 350 degrees F. Follow the sauce-making steps outlined in the recipe. Split the sauce in half as instructed. Place the fish, skin-side down onto a parchment-lined baking sheet. Carefully brush half of the teriyaki sauce onto the flesh portion of the fish. Bake for 20 minutes or until the fish reaches an internal temperature of 145 degrees F. Remove fish from the oven and plate. Warm the reserved half of the sauce in your microwave or on your stovetop. Drizzle sauce over salmon, and serve.

Nutrition

Calories: 369kcal | Carbohydrates: 19g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1143mg | Potassium: 952mg | Fiber: 1g | Sugar: 16g | Vitamin A: 109IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 2mg

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