Easy Grilled Teriyaki Salmon Steaks (Gluten-Free)

There’s nothing like firing up the grill on a warm evening and watching that teriyaki glaze caramelize right before your eyes. I started making this version after I realized most store-bought teriyaki sauces are loaded with junk — high-fructose corn syrup, soybean oil, you name it. This clean homemade glaze takes five minutes and tastes a hundred times better. My buddy Derek always asks me to make “the salmon thing” whenever he comes over, and honestly, it never gets old.

aka The Backyard Blaze Teriyaki Salmon

Ingredients

• 4 wild-caught salmon steaks (6 oz each, about 1 inch thick)
• 1/3 cup coconut aminos
• 2 tablespoons raw honey
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, finely grated
• 1 tablespoon avocado oil (for grilling)
• 2 teaspoons arrowroot starch mixed with 1 tablespoon cold water
• Sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. Make the teriyaki glaze: In a small saucepan over medium heat, combine coconut aminos, raw honey, sesame oil, garlic, and ginger. Bring to a gentle simmer and cook for 2 minutes, stirring often. Add the arrowroot slurry and stir until the sauce thickens, about 1 minute. Remove from heat and set aside.
2. Prep the salmon: Pat the salmon steaks dry with paper towels and brush both sides lightly with avocado oil. Season with a pinch of sea salt.
3. Preheat the grill: Heat your grill to medium-high (about 400°F). Clean and oil the grates well to prevent sticking.
4. Grill the salmon: Place salmon steaks on the grill, skin-side up. Cook for 4-5 minutes without moving. Flip carefully and brush generously with the teriyaki glaze. Cook for another 3-4 minutes until the internal temperature reaches 145°F and the glaze is sticky and caramelized.
5. Rest and serve: Remove from grill and let rest for 2 minutes. Brush with one more coat of glaze, sprinkle with sesame seeds and sliced green onions, and serve immediately.

Tips

• If you don’t have a grill, a cast iron grill pan on the stovetop works great — preheat it over medium-high for 3-4 minutes before adding the salmon.
• Double the teriyaki glaze recipe and save extra in the fridge for up to one week — it’s amazing on chicken, rice bowls, or grilled vegetables.
• For a complete meal, serve alongside steamed jasmine rice and grilled asparagus or bok choy.