Japanese Asian Fish & seafoodlunchdinnerPescatarianDairy-free

Teriyaki Salmon

Name: Teriyaki Salmon
Yield: 4 servings
Cuisine: Japanese, Asian
Ingredients: 4 ea. (24 ounces) wild salmon filets with skin, pin bones removed; ½ cup soy sauce; 1 tbsp minced ginger; 2 tsp minced garlic; 2 tbsp rice wine vinegar; 1 ½ tsp grated lemon zest; 1 tbsp light brown sugar; 2 Thai bird chiles, stemmed; Sesame oil

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

390kcal · 20% of your day

Protein: 37 g · 31% of 120 g
Carbs: 6 g · 3% of 220 g
Fat: 23 g · 35% of 65 g

1 g
Fibre: 4 g
Sugar: 1853 mg
Sodium: 215 g
Serving size

Calculated from all 8 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 4 servings of about 217 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

4 ea. (24 ounces) wild salmon filets with skin, pin bones removed
½ cup soy sauce
1 tbsp minced ginger
2 tsp minced garlic
2 tbsp rice wine vinegar
1 ½ tsp grated lemon zest
1 tbsp light brown sugar
2 Thai bird chiles, stemmed
Sesame oil

Ingredients for 4 servings (865 g) · the original recipe

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Method

1
Combine all ingredients except salmon in a blender until smooth. Pour into a plastic bag and add salmon. Toss to coat, seal, removing as much air as possible, and refrigerate up to 4 hours.
Blender
2
Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.
3
Preheat 4½ pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel.
Grill or barbecue
4
Add salmon to hottest part of grill skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to make grill marks.
Grill or barbecue
5
Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.