Charred Teriyaki Salmon with Scallion and Sesame
Salmon fillets glazed with a sticky teriyaki sauce, grilled until charred edges form, topped with scallions and toasted sesame seeds. This japanese-inspired grilling ready in about 25 minutes pairs soy sauce, tablespoons brown sugar, tablespoon rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (6 oz each) salmon fillets with skin
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves minced garlic
- 1 teaspoon sesame oil
- 3 scallions thinly sliced scallions
- 1 tablespoon toasted sesame seeds
Instructions
- Step 1: In a small saucepan over medium heat, combine 1/4 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and 2 minced garlic cloves. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly; remove from heat and stir in 1 teaspoon sesame oil.
- Step 2: Pat dry 4 salmon fillets (6 oz each) with skin on, then brush both sides with half of the teriyaki glaze.
- Step 3: Preheat grill to medium-high heat, around 400°F, and oil the grates to prevent sticking.
- Step 4: Place salmon skin-side down on the grill and cook for 4-5 minutes until grill marks appear and skin is crispy.
- Step 5: Flip the salmon carefully, brush with remaining teriyaki glaze, and cook for another 3-4 minutes until the salmon flakes easily with a fork.
- Step 6: Remove from grill and sprinkle with 3 thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Teriyaki Salmon with Scallion and Sesame take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Teriyaki Salmon with Scallion and Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Charred Teriyaki Salmon with Scallion and Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Teriyaki Salmon with Scallion and Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Teriyaki Salmon with Scallion and Sesame?
Japanese grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
