Seattle has no shortage of teriyaki shops—so many that they seem as common as coffee shops. Many of the local teriyaki restaurants are Korean-owned and serve a sweet, savory sauce that’s simple to recreate at home. This version is a Korean restaurant–style teriyaki, not an authentic Japanese rendition. I learned this sauce working at my uncle’s deli, where we made teriyaki for the lunch crowd. It’s a great finishing sauce for grilled meats and vegetables. This recipe uses garlic powder for convenience, but you can substitute fresh garlic if you prefer. Enjoy!
Grilled Salmon Teriyaki Recipe
Ingredients and Directions for Grilled Teriyaki Salmon
- Salmon fillets
- Salt and pepper
- Non-stick spray
- Teriyaki sauce (see recipe below)
- Green onions, slivered (to taste)
Instructions:
Heat the grill on high. Spray the grill grates with non-stick spray. Place salmon on the grill skin side up (flesh side down) and cook for about 5 minutes. Flip the fillets and cook another 4–6 minutes, until the salmon is cooked through. Drizzle teriyaki sauce over the fillets to taste and garnish with sliced green onions. Serve immediately.
Teriyaki Sauce Recipe
Ingredients:
- 1/3 cup reduced-sodium soy sauce (for gluten-free use organic Tamari)
- 1/3 cup cold water
- 2 teaspoons cornstarch
- 1/3 cup sugar
- 1 tablespoon garlic powder (or 1–2 cloves fresh garlic, minced)
- Optional: 1 teaspoon grated ginger and 1 teaspoon red pepper flakes
Directions:
Combine the soy sauce, sugar, garlic powder (and optional ginger and red pepper flakes) in a medium saucepan. In a small cup, dissolve the cornstarch into the cold water, stir until smooth, then add that mixture to the saucepan. Cook over medium heat, stirring occasionally, until the sauce thickens, about 5 minutes. Use immediately or cool and refrigerate any leftovers for future use.