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Grilled Teriyaki Salmon

 Grilled Teriyaki Salmon
The super-fast marinade for this salmon recipe from Lenita Schafer of Princeton, Massachusetts combines maple syrup and teriyaki sauce which also creates a delicious sweet-and-sour glaze. She relates, “The salmon stays extremely moist and is really yummy.”
4 ServingsPrep/Total Time: 30 min.


  • 3/4 cup reduced-sodium teriyaki sauce
  • 1/2 cup maple syrup
  • 4 salmon fillets (6 ounces each)
  • Mixed salad greens, optional


  • In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade
  • into a large resealable plastic bag. Add salmon; seal bag and turn
  • to coat. Refrigerate 15 minutes. Cover and refrigerate remaining
  • marinade.
  • Drain salmon, discarding marinade in bag. Moisten a paper towel with
  • cooking oil; using long-handled tongs, rub on grill rack to coat
  • lightly.
  • Place salmon on grill rack, skin side down. Grill, covered, over
  • medium heat or broil 4 in. from heat 8-12 minutes or until fish just
  • begins to flake easily with a fork, basting frequently with reserved
  • marinade. If desired, serve over lettuce salad. Yield: 4 servings.
Nutritional Facts: 1 fillet equals 362 calories, 18 g fat (4 g saturated fat), 100 mg cholesterol, 422 mg sodium, 12 g carbohydrate, 0 fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

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Grilled Teriyaki Salmon (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.