Ginger Teriyaki Salmon (Oven Baked or Grilled)
Fresh ginger adds incredible flavour to a light teriyaki marinade, while a touch of chilli flakes provides just the right amount of warmth. The secret is marinating the salmon skin-side up, allowing the flesh to soak directly in the ginger-teriyaki marinade for maximum flavour. Marinate for at least an hour, or let it sit all day for even deeper flavour.
Prep time
10 min
Cook time
20 min
Serves
4–6
Ingredients
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For the Salmon
- 1½–2 lbssalmon fillet (or two side fillets)
- ½–1 cupteriyaki marinade (½ cup for 8x8-inch dish, 1 cup for 9x13-inch dish)
- 3 tbspfresh ginger, finely grated or processed
- pinchchili flakes
For Garnish
- 2green onions, thinly sliced
- Freshly cracked black pepper
Ingredients
For the Salmon
- 1½–2 lbssalmon fillet (or two side fillets)
- ½–1 cupteriyaki marinade (½ cup for 8x8-inch dish, 1 cup for 9x13-inch dish)
- 3 tbspfresh ginger, finely grated or processed
- pinchchili flakes
For Garnish
- 2green onions, thinly sliced
- Freshly cracked black pepper
Instructions
Marinate the Salmon
- 1
In a small bowl, combine the teriyaki marinade, fresh ginger, and chili flakes.
- 2
Pour the marinade into a glass baking dish (8x8-inch for smaller fillets or 9x13-inch for a larger fillet).
- 3
Place the salmon skin-side up into the marinade so the flesh is sitting directly in the marinade.
- 4
Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Oven-Baked Method
- 1
Preheat oven to 400°F (200°C).
- 2
Remove the salmon from the refrigerator and carefully turn it skin-side down in the baking dish.
- 3
Spoon a little of the marinade over the top.
- 4
Bake for 15–20 minutes, depending on thickness, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium or 140–145°F for fully cooked.
- 5
For extra caramelization, broil for the final 1–2 minutes, watching carefully.
Barbecue Method
- 1
Preheat the barbecue to 375–400°F.
- 2
Wrap a baking sheet or grill-safe tray with heavy-duty aluminum foil.
- 3
Remove the salmon from the marinade and place it skin-side down on the foil-lined tray.
- 4
Spoon a small amount of the marinade over the top and discard the remaining marinade.
- 5
Place the tray directly on the grill. Close the lid and cook for 15–20 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium or 140–145°F for fully cooked.
- 6
Tip: There is no need to flip the salmon. Cooking skin-side down helps keep the fish moist and allows it to lift easily away from the skin when serving.
Melissa's Notes
Use a thin teriyaki marinade, not a thick teriyaki glaze or sauce. Fresh ginger is the star of this recipe — don't be shy with it. The salmon can marinate all day if you're preparing ahead. Leftovers are delicious flaked into rice bowls, salads, wraps, or sandwiches the next day.
Serve with jasmine rice, roasted potatoes, grilled vegetables, or a fresh garden salad.
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Nutritional Information
Based on 6 servings. Nutrition values are approximate and will vary depending on the brand of teriyaki marinade used.
Nutritional values are estimates only and may vary based on ingredients and portion sizes used.
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