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Flavorful Japanese Teriyaki Glazed Salmon Recipe with Easy Grilled Edamame

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A quick and easy Japanese-inspired dish featuring teriyaki glazed salmon paired with smoky grilled edamame, perfect for weeknight dinners.

Ingredients

Scale
  • ½ cup soy sauce (preferably Kikkoman)
  • ¼ cup mirin (sweet rice wine)
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon minced fresh ginger
  • 2 minced garlic cloves
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 4 salmon fillets, skin-on, about 6 ounces (170g) each
  • Vegetable oil or sesame oil (for grilling and flavor)
  • Freshly ground black pepper
  • Optional: sesame seeds for garnish
  • 12 ounces (340g) fresh or frozen edamame in pods
  • Coarse sea salt or kosher salt (for seasoning)
  • Olive oil or sesame oil (for brushing before grilling)
  • Optional: chili flakes for a little heat

Instructions

  1. Make the Teriyaki Glaze: In a small saucepan, combine ½ cup soy sauce, ¼ cup mirin, 2 tablespoons brown sugar or honey, 1 tablespoon minced fresh ginger, 2 minced garlic cloves, and 1 teaspoon rice vinegar. Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer for about 5 minutes until sugar dissolves and flavors meld.
  2. Thicken the Sauce: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk into the simmering sauce. Cook for another 2 minutes until glaze thickens to syrupy consistency. Remove from heat and let cool slightly.
  3. Prepare the Salmon: Pat 4 salmon fillets dry and season lightly with black pepper. Brush or rub a little vegetable or sesame oil on both sides.
  4. Preheat the Grill or Grill Pan: Heat over medium-high heat until hot enough for grill marks but not so hot to burn the fish.
  5. Grill the Salmon: Place salmon skin-side down on grill. Cook 4-5 minutes until skin crisps and fish releases easily. Flip fillets, brush top side generously with teriyaki glaze. Grill another 3-4 minutes, brushing again halfway through, until salmon reaches 145°F (63°C) internal temperature.
  6. Grill the Edamame: Toss edamame pods with 1 tablespoon olive or sesame oil and a pinch of coarse sea salt. Place on grill or in grill basket. Cook 5-7 minutes, turning occasionally, until slightly charred and fragrant. Optionally sprinkle chili flakes after grilling.
  7. Final Touches: Remove salmon and edamame from grill. Let salmon rest 1-2 minutes. Garnish salmon with toasted sesame seeds if desired.
  8. Serve and Enjoy: Plate teriyaki glazed salmon alongside grilled edamame pods. Provide a small dish for squeezing edamame from pods.

Notes

[‘Use tamari instead of soy sauce for gluten-free option.’, ‘If glaze gets too thick, stir in a splash of water to loosen.’, ‘Pat salmon dry before grilling to help glaze adhere.’, ‘Multiple thin coats of glaze work better than one thick coat.’, ‘Medium-high heat is ideal to avoid burning glaze and get grill marks.’, ‘Salmon skin helps keep fish moist and intact on grill.’, ‘Grill edamame last to keep everything hot and fresh.’, ‘Fresh ginger and garlic provide better flavor than powdered.’, ‘Glaze can be made a day ahead and reheated gently.’, ‘Leftovers keep well in fridge for up to 2 days; reheat gently.’]

Nutrition

Keywords: teriyaki salmon, grilled edamame, Japanese recipe, quick dinner, healthy salmon, weeknight meal, Asian glaze, seafood, grilled vegetables

Find it online: https://gleefulfork.com/flavorful-japanese-teriyaki-glazed-salmon-recipe-with-easy-grilled-edamame/