Teriyaki Salmon Steaks

Salmon steaks soak in a teriyaki marinade spiked with crushed garlic, peanut oil, parsley, and black pepper for 1-2 hours, then hit the grill on foil for just 7-8 minutes total. The teriyaki caramelizes on the surface while the salmon stays moist and flaky inside.

Turning the steaks in the marinade every 20-30 minutes during the soak ensures all sides get equal flavor time. Most of the teriyaki flavor penetrates from the surface, so consistent contact matters.

Grilling on heavy foil keeps the salmon from sticking and falling through the grates. It also makes flipping easier since salmon steaks can be fragile on a hot grill.

Basting with the marinade during grilling builds up a sticky, lacquered glaze layer by layer. The sugars in the teriyaki caramelize with each application.

This works just as well served cold as hot. Chilled teriyaki salmon over a bed of greens makes a solid lunch.

Chef Tips

• Don’t marinate longer than 2 hours. Extended soaking in the salty teriyaki can cure the fish and change its texture.
• Peanut oil in the marinade helps prevent sticking, even on foil. Its high smoke point also handles the grill heat without burning.
• The salmon is done when it flakes easily with a fork. Don’t wait for it to be dry and opaque all the way through.
• Use salmon steaks (cross-cut with the bone) rather than fillets. Steaks hold up better on the grill.

Variations

• Broiler method: Place marinated steaks on a foil-lined broiler pan and broil 4-5 inches from heat, same timing.
• Sesame ginger teriyaki: Add grated ginger and toasted sesame seeds to the marinade for more depth.