Sesame Teriyaki Salmon
Enjoy Sesame Chili Grilled Salmon for grilling season. This Sesame Teriyaki Salmon is a sweet, spicy salmon recipe, delicious with veggies.
For summer grilling, try our delicious Sesame Teriyaki Salmon recipe!
Friends, how is it the end of June already? Totally mixed feelings here. I love summer. I love hiking, and I’m getting excited about our sprinter van conversation (are you following me on Instagram? you can follow the video updates), and camping and swimming and barbecues (this Sesame Chili Barbecue Salmon – so good) and all that stuff.
Sesame Teriyaki Salmon
Do you love barbecued salmon? We do, and there are a lot of recipes on my blog for salmon. This one is my new favorite! Delicious served with this BEST BLT Pasta Salad or Cucumber Salad with Pineapple or my popular Mango Cucumber Summer Slaw!
But I also love cozy—fire weather, movies, comfort meals (like pasta and roasted chicken).
One summer thing I am hanging onto—longer days.
Ingredients for Sesame Teriyaki Salmon
- Salmon fillet
- Salt and pepper to taste
- Foil for barbecuing
Thai chili paste - Coconut aminos or soy sauce, when using soy sauce, add in 1-2 Tbsp coconut sugar to add some sweetness
- Dark sesame oil
- Rice wine vinegar
- Worcestershire sauce
- Garlic powder
- Fish sauce
- Sesame seeds
- Lime
- Green onions
How do you make Teriyaki Salmon?
- Wash salmon under cold water, then dry completely, cover, and place back in the refrigerator.
- In a small bowl, combine all marinade ingredients and mix together thoroughly.
- Make the foil tray (see below and all details in full recipe).
- Drizzle olive oil on the bottom, then place fillet on top. Salt and pepper the top of the fillet, then pour marinade over the salmon.
- Preheat the barbecue to high—450 to 475 degrees. When the barbecue is fully heated to high, place salmon inside and close the top.
- Barbecue then remove; garnish with green onion, and serve immediately.
Set the table
Longer days for grilling and enjoying our front deck with friends and family.
I love to set a pretty table, and it really helps when my friend brings flowers from her garden (in Portland–thank you Sandy).
A simple runner, my favorite Le Creuset plates that I’ve had for years, and paper runners.
See the vibrant flowers in this bouquet? Be still my heart!
I moved it inside and couldn’t take my eyes off of it. (Reminds me of Frankie’s 1967 hit, Can’t Take My Eyes Off Of You):)
How to make a foil tray for grilling
This Sesame Chili Barbecue Salmon has also become a summer favorite.
The foil method is so easy!
- Roll out two sheets of foil that are about 4-6 inches longer than the fillet.
- Fold the edges of the foil up so it makes a shallow tray.
Drizzle olive oil on the bottom, then place fillet on top. Salt and pepper the top of the fillet, then pour marinade over the salmon.
Barbecue on high heat until the salmon is firm (use the back of a spatula handle and press down, if it’s spongy, it’s not done yet, if it’s firm, it’s done), about 10 minutes – it’s that easy!
Serve with this Summer Orzo Salad with Garbanzo Beans and this Fresh Peach Avocado Salad and how about a Mixed Berry Crumble recipe? (Oregon berries are a-MAZ-ing right now!)
The perfect summer meal!
Get the Recipe:
Sesame Teriyaki Salmon
Ingredients
- 1 ½ pound salmon fillet
- Salt and pepper to taste
- 3 Tbsp thai chili paste
- 4 Tbsp coconut aminos or soy sauce, when using soy sauce, add in 1-2 Tbsp coconut sugar to add some sweetness
- 2 Tbsp dark sesame oil
- 2 Tbsp rice wine vinegar
- ½ Tbsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp fish sauce
- 1 Tbsp sesame seeds
- ½ lime, juiced
- ¼ cup green onion, sliced
Instructions
- Wash salmon under cold water, then dry completely, cover, and place back in the refrigerator.
- In a small bowl, combine all marinade ingredients and mix together thoroughly.
- Roll out two sheets of foil that are about 4-6 inches longer than the fillet. Fold the edges of the foil up so it makes a shallow tray.
- Drizzle olive oil on the bottom, then place fillet on top. Salt and pepper the top of the fillet, then pour marinade over the salmon.
- Preheat the barbecue to high—450 to 475 degrees. When the barbecue is fully heated to high, place salmon inside and close the top. Barbecue for about 10 minutes, then remove, garnish with green onion, and serve immediately.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
