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Island Teriyaki Salmon Fillets

Island Salmon Teriyaki Fillets


  • De-boned Salmon Fillets (skin on or off)
  • Trader Joe's Island Soyaki Marinade
  • Olive Oil
  • Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
  • Sesame Seeds
  • Jasmine Rice


Pat the fish dry with paper towels to remove any water from the fish.  Marinade the fillets in a zip-lock freezer bag or a covered bowl in the refrigerator for at least 20 minutes.  If the fish are late year spawners or have been in the freezer for a while they may have a strong flavor.  In this case I will marinade them up to 24 hours.  For strong tasting mackinaw I've marinated them for up to three days.


Grease an outdoor grill with some vegetable oil.  Pre-heat the grill to 450 degrees (medium-high).  Remove the fillets from the marinade and coat them with a light layer of olive oil.

For fillets with the skin on

Grill them with the flesh side down for about two minutes.  Flip and grill them skin side down for the duration of cooking.  When finished, slide a thin spatula between the skin and meat, leaving the skin on the grill.

For fillets with the skin off

Grill them for one to four minutes per side, flipping only once.  The grilling can be tricky if the fillets are small or thin.  In this case I will put a ceramic coated vegetable grate over the grill to keep the fish from falling through the grill.

The fish is done when it easily flakes.  Serve immediately over steamed jasmine rice topped with the glaze and sesame seeds.  Serve your favorite fresh steamed vegetables on the side.


This recipe is great for landlocked salmon like kokanee, chinooks or cohos.  These small fish only take about two minutes per side to grill.  The marinade gives the fish a nice sweet flavor.  If you find that the marinade flavor is too strong you can rinse the fillets before grilling.  You can use a different marinade, but the Trader Joe's brand is my favorite.  I like to water down the Kikkoman glaze with water and heat it in the microwave before serving.  You can also top the salmon with some crushed pineapple if you like.

The fish should have grill lines but should not be blackened.  Play with the time duration and heat until you get the perfect match.

One last tip - de-boning small salmon fillets is very similar to trout.  Click HERE to see a full explanation.  For large salmon just use some pliers to pull out the bones.