Orange-Teriyaki Salmon

By Todd Martin June 5, 2024 7 mins read 165 Views

Step up your grilled salmon game with this mouthwatering orange-teriyaki salmon recipe. The combination of zesty citrus and savory teriyaki creates a perfect balance of sweet and umami flavors. Whether you’re a grilling expert or a beginner, this recipe is an ideal choice for a quick and easy weeknight meal!

It’s no secret. I love teriyaki. I have always been a fan and always will be. I’ve created multiple recipes for teriyaki sauce, including piquant elements and boozy flavors (hello, bourbon!), and now, I have a citrus-based orange-teriyaki sauce. They are all wonderful, but I find that the citrus notes work beautifully with the salmon’s mellow, creamy flavor.

For this recipe, the sauce is crucial to the final product. For that reason, half of it is used for basting, and the other half is used as a serving sauce for this orange-teriyaki salmon. If you don’t have a grill, don’t worry! We’ve included our oven method for this recipe. See the recipe card below for details.

What is the Best Salmon to Buy?

Look for wild-caught salmon fillets that are roughly 6 ounces each. Ask your fishmonger to leave the skin on the bottom. This will simplify the grilling process significantly!

Ways to cook salmon

If you are new to grilling fish, considering preparing this orange-teriyaki salmon recipe on a plank, in a cast-iron pan, or on your Blackstone Griddle.

Plank method: Plank grilling is one of the easiest grilling methods for beginners. Before using your cedar or alder plank, pre-soak it in lukewarm water for 30 minutes. Place the salmon skin-side down on the plank, brush the flesh with oil, and then put it on the grill. There is no need to turn the fish during cooking.
Cast-iron and griddle method: When using a cast-iron pan or Blackstone griddle, add 2 tablespoons of oil to the cooking surface. Let it heat up for a few minutes, then add the salmon and flesh side down. Sear for 1 minute, and gently turn it over on the skin side to finish cooking. Use a 12″ skillet for this method.
Grill grates: This method is more advanced and will require your full attention during the cooking process. Make sure the grates are well oiled and you have a large metal spatula and a reliable instant-read thermometer on hand. See below for full instructions!
Oven Method: See the recipe card below.

Ingredients for Salmon Recipe

4 salmon fillets, 6 ounces each with skin attached on the bottom
Vegetable oil
Low-sodium soy sauce or low-sodium tamari for GF option
Water
Dark brown sugar
Rice wine vinegar
Fresh-squeezed orange juice: one orange provides between 1/4 cup-1/3 cup of juice
Freshly grated ginger
Garlic powder
Cornstarch

Making the Teriyaki Sauce

Simmer soy sauce, water, brown sugar, rice wine vinegar, orange juice, ginger, and garlic powder in a medium saucepan over medium heat for 3-4 minutes, stirring often, until the sugar has dissolved and mixture is well combined.
Combine cornstarch with 2 tablespoons of water in a small bowl to form the cornstarch slurry.
Increase the heat on your stovetop to medium-high. Once the teriyaki sauce has an active simmer, whisk in the slurry. It will begin to thicken fairly quickly. The sauce should easily coat the back of a spoon.
Remove the pan from the heat, cover, and keep warm until ready to plate the orange-teriyaki salmon.

How to Grill Salmon

Preheat your grill or griddle for medium heat or 350 degrees F.
Oil cooking surface: Once fully heated, oil the grill grates well using a large pair of tongs and folded paper towels dipped in oil. Make several passes to create a non-stick surface. As mentioned above, if fish does not have the skin attached, consider cooking it either on a plank or cast-iron pan.
Brush fish with oil and place it flesh side down on the grill grates. Let it cook for 1-2 minutes. The fish will naturally release when it’s ready.
Flip the salmon; Use a large metal spatula to flip it onto the skin side gently.
Close the grill lid and let it cook for 3-4 minutes.
Separate the teriyaki sauce in half—Reserve half of it for serving.
Brush salmon with teriyaki sauce. Apply a light coating, and apply it again a minute or two later.
Doneness: Cook the salmon until it reaches an internal temperature of 145 degrees F.

Serving Orange-Teriyaki Salmon

Remove salmon fillets from the grill, and place them on a serving platter. Drizzle with warmed reserved sauce (you can pop it in the microwave for a few seconds or rewarm briefly on the stovetop).
Serve immediately with a side of rice, grilled vegetables, or a side salad.
Optional step: garnish the fish with sliced green onions and toasted sesame seeds.

Oven Method

Preheat your oven to 350 degrees F.
Follow the sauce-making steps outlined in the recipe. Split the sauce in half as instructed.
Place the salmon, skin-side down onto a parchment-lined baking sheet.
Carefully brush half of the teriyaki sauce onto the flesh portion of the fish.
Bake for 20 minutes or until the fish reaches an internal temperature of 145 degrees F.
Remove fish from the oven and plate. Warm the reserved half of the sauce in your microwave or on your stovetop. Drizzle sauce over salmon, and voila! orange-teriyaki salmon!

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