Dinner

Grilled Salmon Teriyaki with Cucumber Salad Recipe

BySophie Carsel November 8, 2025November 8, 2025

Introduction

This grilled salmon teriyaki with cucumber salad is a simple yet flavorful dish that combines tender, glazed salmon with a refreshing, crunchy cucumber salad. Perfect for a quick weeknight meal or a casual dinner, it offers a delightful balance of savory and fresh tastes.

The image shows a white plate with three layers of food arranged neatly. The bottom layer is a bed of fluffy, white rice covering most of the plate. On top of the rice, near the center, is a rectangular piece of glazed salmon with a shiny, brown sauce coating its surface, giving it a slightly caramelized look. To the side of the salmon, there are light green cucumber ribbons sprinkled with sesame seeds, adding texture and color contrast. A shiny silver fork rests on the right side of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sunflower oil
5 tbsp soy sauce
5 tbsp mirin or dry sherry
1 tbsp golden caster sugar
1 piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed to a paste
4 frozen boneless, skinless salmon fillets
1 small cucumber
1 tbsp rice wine vinegar
1 tbsp soy sauce
½ tsp golden caster sugar
1 tbsp toasted sesame seeds

Instructions

Step 1: Heat the grill to high and brush a sturdy baking tray with sunflower oil.
Step 2: In a large bowl, mix 5 tbsp soy sauce, mirin or dry sherry, 1 tbsp golden caster sugar, grated ginger, and crushed garlic until the sugar has dissolved. Toss the frozen salmon fillets in this marinade until well coated.
Step 3: Pour the remaining marinade into a small saucepan and bring it to a simmer.
Step 4: Place the oiled tray about 4 inches away from the heat source, then grill the salmon for 20 minutes. Brush the fish every few minutes with the simmering marinade to keep it moist and create a glaze.
Step 5: If the salmon fillets are thick, turn them on their sides occasionally to ensure even cooking.
Step 6: Remove the salmon from the grill once cooked through. Continue simmering the marinade until it thickens into a sticky glaze, then pour it over the cooked salmon.
Step 7: For the cucumber salad, use a swivel blade peeler to slice the cucumber into thin strips.
Step 8: Prepare the dressing by mixing the rice wine vinegar, 1 tbsp soy sauce, ½ tsp golden caster sugar, and toasted sesame seeds.
Step 9: Toss the cucumber slices with the dressing and serve alongside the glazed salmon, optionally with boiled rice.

Tips & Variations

Use flash-frozen salmon for convenience and freshness; it can be cooked straight from frozen and often tastes as good as fresh.
Add thinly sliced spring onions or red chili to the cucumber salad for an extra pop of flavor and color.
Substitute mirin with a dry sherry or sweet white wine if mirin is unavailable.

Storage

Store any leftover salmon and cucumber salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave, brushing with extra marinade to keep it moist. The cucumber salad is best eaten fresh and can become watery if stored too long.