Name: Grilled Orange-Teriyaki Salmon
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
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

Amp up your grilled fish game with this delicious orange-teriyaki salmon recipe! It also makes the perfect weeknight meal!

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It’s no secret. I love teriyaki. Always have and always will. I’ve created multiple recipes for teriyaki sauce including piquant elements, boozy flavors (hello, bourbon!), and now a citrus-based orange-teriyaki sauce. They are all wonderful, but I find that the citrus flavor works beautifully with the salmon’s mellow, creamy flavor. Keep in mind that the sauce is important to the overall finished 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 below for details.

What is the Best Salmon to Buy?

If possible, look for wild-caught salmon fillets that are roughly 6 ounces each. Have your fishmonger leave the skin on the bottom. It will make the grilling process so much easier! If you are new to grilling fish, you can cook this orange-teriyaki salmon recipe on a plank or in a cast-iron pan. Once you’ve become more comfortable with the process, you can cook it straight on the grates.

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.
Grill Grates: This is a little more advanced and requires 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!
See below for oven method.

Ingredients for Orange-Teriyaki Salmon:

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.

How to Grill Salmon:

Preheat your grill for medium heat or 350 degrees F.
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 2-3 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 2-3 minutes.
Separate the teriyaki sauce in half—Reserve half of it for serving.
Brush salmon with the other half of the teriyaki sauce. Apply a light coating, and apply it again a minute or two later.
Cook the salmon until it reaches an internal temperature of 145 degrees F.

Serving Orange-Teriyaki Salmon

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 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!

Grilled Orange-Teriyaki Salmon

Amp up your grilled fish game with this delicious orange-teriyaki salmon recipe! It makes the perfect weeknight meal.

5 from 2 votes

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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: 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 for medium heat or 35o degrees F.
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 2-3 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 2-3 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.