Halal Grilled Salmon Teriyaki
This recipe creates tender, flaky salmon glazed with a sweet, halal-friendly teriyaki sauce. It’s perfect for a quick weeknight dinner or a special meal to impress your guests.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Salmon:
- 4 pieces of salmon fillet (skin on or off, as preferred)
- 1 tablespoon olive oil
- A pinch of salt and black pepper
For the Halal Teriyaki Sauce:
- 4 tablespoons halal soy sauce
- 3 tablespoons honey (or maple syrup for a milder sweetness)
- 1 tablespoon apple cider vinegar (as a mirin substitute)
- 1 teaspoon ginger, finely grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (to dissolve cornstarch)
Instructions
Prepare the Teriyaki Sauce
- In a small saucepan, combine soy sauce, honey, apple cider vinegar, grated ginger, and minced garlic.
- Heat over medium-low until the sauce begins to simmer. If a thicker glaze is desired, mix the cornstarch with water and whisk it into the sauce. Cook until slightly thickened, about 2–3 minutes. Remove from heat and set aside.
Season the Salmon
- Pat the salmon fillets dry with a paper towel. Lightly season both sides with salt and black pepper.
Grill the Salmon
- Heat a grill pan or outdoor grill over medium-high heat. Add olive oil to prevent sticking.
- Place the salmon fillets skin-side down (if applicable) and cook for 3–4 minutes on each side, depending on the thickness of the fillets.
Glaze the Salmon
- Brush the teriyaki sauce generously over the salmon during the last minute of cooking. Let the heat caramelize the glaze for a sticky, glossy finish.
Serve and Enjoy
- Transfer the salmon to a serving plate. Drizzle any remaining sauce over the top. Garnish with sesame seeds and sliced green onions for a touch of elegance.