Teriyaki Glazed Salmon
If you're looking for an easy teriyaki salmon recipe, this glazed salmon teriyaki delivers sweet, savory flavor with minimal effort. Our Teriyaki Marinade creates a rich glaze that caramelizes beautifully on the fish, resulting in tender, flavorful salmon every time. Fire up the grill for grilled teriyaki salmon or bring the cooking indoors for baked teriyaki salmon. Either way, you'll be serving up a flavorful glazed salmon dinner.
Ingredients
For the Salmon
4 salmon fillets (6 ounces each, skin on preferred)
4 cups cold water
6 ½ Tbsp kosher salt (for 10% brine)
For Finishing
2-3 Tbsp Kinder’s Teriyaki Marinade (for glazing)
2 scallions, thinly sliced
1 tsp sesame seeds
Instructions
Brine (optional)
In a large bowl, dissolve the kosher salt in 4 cups of cold water to create a 10% brine. Stir to fully dissolve the salt then submerge the salmon fillets in the brine for 10 minutes. This quick brine lightly seasons the fish, firms up the texture, and helps prevent the white protein (albumin) from pushing out during cooking.
Marinate
Remove the salmon from the brine, rinse lightly under cold water, and pat completely dry with paper towels.
Place the salmon in a shallow dish and pour 1/3 cup Kinder’s Teriyaki Marinade over the top. Let marinate for 30–60 minutes in the refrigerator.
Method 1: Grill & Glaze
Remove the salmon from the refrigerator 15 minutes before cooking. Let excess marinade drip off and discard the used marinade.
Preheat your grill to medium heat, about 375–400°F. Clean and oil the grates thoroughly. Salmon sticks easily, so it is important to oil the grill grates right before you place your salmon over the grill.
Place the salmon skin-side down over direct heat. Close the lid and cook undisturbed for 3-5 minutes. The skin will naturally release when it is ready. Flip carefully only if needed, or continue cooking skin-side down until the internal temperature reaches 125°F for medium or 135°F for medium-well.
During the final 1–2 minutes, brush lightly with fresh Kinder’s Teriyaki Marinade to create a glossy glaze. Avoid heavy saucing early, as the sugars can burn.
Remove from the grill and let rest for 3–5 minutes before serving.
Method 2: Oven Glazed
Preheat oven to 400°F.
Place the brined and marinated salmon on a baking sheet that has been sprayed with nonstick spray, skin side up. Bake for 10–14 minutes depending on thickness, until the internal temperature reaches 125–135°F.
For a lightly caramelized finish, broil for the final 1–2 minutes while brushing with additional marinade.
Garnish with sliced scallions and sesame seeds. Serve alongside steamed rice and vegetables
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Teriyaki Glazed Salmon
If you're looking for an easy teriyaki salmon recipe, this glazed salmon teriyaki delivers sweet, savory flavor with minimal effort. Our Teriyaki Marinade creates a rich glaze that caramelizes beautifully on the fish, resulting in tender, flavorful salmon every time. Fire up the grill for grilled teriyaki salmon or bring the cooking indoors for baked teriyaki salmon. Either way, you'll be serving up a flavorful glazed salmon dinner.
Ingredients
For the Salmon
4 salmon fillets (6 ounces each, skin on preferred)
4 cups cold water
6 ½ Tbsp kosher salt (for 10% brine)
For Finishing
2-3 Tbsp Kinder’s Teriyaki Marinade (for glazing)
2 scallions, thinly sliced
1 tsp sesame seeds
Instructions
Brine (optional)
In a large bowl, dissolve the kosher salt in 4 cups of cold water to create a 10% brine. Stir to fully dissolve the salt then submerge the salmon fillets in the brine for 10 minutes. This quick brine lightly seasons the fish, firms up the texture, and helps prevent the white protein (albumin) from pushing out during cooking.
Marinate
Remove the salmon from the brine, rinse lightly under cold water, and pat completely dry with paper towels.
Place the salmon in a shallow dish and pour 1/3 cup Kinder’s Teriyaki Marinade over the top. Let marinate for 30–60 minutes in the refrigerator.
Method 1: Grill & Glaze
Remove the salmon from the refrigerator 15 minutes before cooking. Let excess marinade drip off and discard the used marinade.
Preheat your grill to medium heat, about 375–400°F. Clean and oil the grates thoroughly. Salmon sticks easily, so it is important to oil the grill grates right before you place your salmon over the grill.
Place the salmon skin-side down over direct heat. Close the lid and cook undisturbed for 3-5 minutes. The skin will naturally release when it is ready. Flip carefully only if needed, or continue cooking skin-side down until the internal temperature reaches 125°F for medium or 135°F for medium-well.
During the final 1–2 minutes, brush lightly with fresh Kinder’s Teriyaki Marinade to create a glossy glaze. Avoid heavy saucing early, as the sugars can burn.
Remove from the grill and let rest for 3–5 minutes before serving.
Method 2: Oven Glazed
Preheat oven to 400°F.
Place the brined and marinated salmon on a baking sheet that has been sprayed with nonstick spray, skin side up. Bake for 10–14 minutes depending on thickness, until the internal temperature reaches 125–135°F.
For a lightly caramelized finish, broil for the final 1–2 minutes while brushing with additional marinade.
Garnish with sliced scallions and sesame seeds. Serve alongside steamed rice and vegetables