Teriyaki Salmon with Cucumber Salad

Photo: Maura McEvoy

Yield: Serves 6
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calcium: 36mg
  • Calories: 342
  • Calories from fat: 0%
  • Carbohydrate: 7g
  • Cholesterol: 100mg
  • Fat: 19g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 35mg
  • Saturated fat: 4g
  • Sodium: 564mg


  • 2/3 cup teriyaki sauce
  • 1/4 cup light or dark brown sugar
  • 1 garlic clove, minced
  • 6 (6-ounce) salmon fillets, 1 1/2 inch thick
  • 2 English cucumbers (or 4 regular), thinly sliced (about 4 cups)
  • 3 tablespoons seasoned rice (sushi) vinegar
  • Cooking oil spray


  1. In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until sugar dissolves. Place salmon fillets in a large bowl and toss with marinade to coat fillets. Cover with plastic wrap and refrigerate at least 30 minutes. Toss cucumbers with vinegar, cover, and refrigerate until ready to serve.
  2. Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium heat. Remove salmon from marinade. Arrange salmon fillets, skin side down, evenly on grill and cover with lid. Grill without turning fillets, 8 minutes. Using a large spatula, carefully turn fillets and cook, covered, 2 to 3 minutes longer, just until salmon is cooked through but still moist and flaky. Serve with cucumber salad.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Teriyaki Salmon with Cucumber Salad Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy