Grilled Salmon Teriyaki with Scallion and Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy salmon fillets grilled and brushed with a sweet-savory teriyaki glaze, finished with toasted sesame seeds and fresh scallions. This japanese ready in about 30 minutes pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Prep: 20 min Cook: 10 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar until the sugar dissolves completely.
  2. Step 2: Place 2 salmon fillets in a shallow dish and pour the teriyaki marinade over. Let them marinate for 15 minutes at room temperature.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Lightly brush 1 tbsp vegetable oil to prevent sticking.
  4. Step 4: Remove salmon from marinade (reserve the marinade) and grill the fillets skin-side down for 4-5 minutes until the edges are crispy.
  5. Step 5: Flip the salmon and brush with reserved marinade. Grill for another 3-4 minutes until cooked through and caramelized.
  6. Step 6: Transfer salmon to a plate, sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallion stalks over the top, and serve immediately.

Frequently asked questions

How long does Grilled Salmon Teriyaki with Scallion and Sesame take to make?

Total time is about 30 minutes (20 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 Grilled Salmon Teriyaki with Scallion and Sesame?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Salmon Teriyaki 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 Grilled Salmon Teriyaki with Scallion and Sesame for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Grilled Salmon Teriyaki with Scallion and Sesame?

Japanese japanese 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.

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