Grilled Teriyaki Salmon with Ginger and Scallions

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

Perfectly grilled salmon glazed with a homemade teriyaki sauce, featuring fresh ginger and scallions for a bright, savory finish. This asian-inspired grilling ready in about 30 minutes pairs salmon fillets, teriyaki sauce, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.1 (11 ratings) Prep: 20 min Cook: 10 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1/2 cup teriyaki sauce, 1 tbsp minced ginger, and 1 tbsp sesame oil. Add 4 salmon fillets and marinate for 15 minutes.
  2. Step 2: Preheat grill to medium-high. Brush grates with oil to prevent sticking.
  3. Step 3: Place salmon skin-side down on the grill. Cook for 6-8 minutes until salmon is opaque and flakes easily with a fork.
  4. Step 4: While salmon cooks, chop 4 scallions (separating white and green parts). Heat a small pan over medium heat and add a pinch of oil; cook white parts for 2 minutes until soft, then add green parts and cook for 1 more minute.
  5. Step 5: Serve salmon with cooked scallions and a drizzle of reserved teriyaki sauce, garnished with 1 tsp sesame seeds.

Frequently asked questions

How long does Grilled Teriyaki Salmon with Ginger and Scallions 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 Teriyaki Salmon with Ginger and Scallions?

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 Teriyaki Salmon with Ginger and Scallions?

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 Teriyaki Salmon with Ginger and Scallions 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 Grilled Teriyaki Salmon with Ginger and Scallions?

Asian 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.

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