Broiled Salmon Teriyaki

Serves 6
Broiling or grilling melds and caramelizes the soy-sweet flavor of teriyaki with the salmon’s oils and provides a familiar flavor to help get non-fi sh-eaters interested in fish. I remove the skin before serving it to the kids to make it more appealing, but, if I’m grilling, I do serve the crispy skin separately, for those who want it. This recipe works equally well with different fi sh, but the cooking time will change. Generally plan on 8 minutes cooking per inch (thickness) of boneless fish.


  • 1 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice or mild vinegar
  • 1 inch peeled fresh ginger, sliced
  • 3 garlic cloves, smashed
  • 2 pounds boneless salmon fillet, pin bones removed


  1. Whisk the soy, honey, and lemon juice together in a large enough dish to fit the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 minutes or up to 30 minutes.
  2. Preheat a broiler or prepare coals to very hot in a grill. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or grill grate. Cool until it is slightly firm to the touch, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade to use it all up. Immediately remove the skin while the fish is hot. Serve.
cook's note
Befriend your fishmonger, and you'll acquire the information you need to choose high-quality fresh seafood and receive guidance on the best available choice at the time. You can also check to help you make responsible decisions or the Environmental Defense Fund (, which provides lists of eco-best fish and alternatives.
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