This Teriyaki Chili Salmon is my favorite recipe in the entire world. Not because it’s only 3 ingredients and requires a 10 second eyeball measurement preparation. But because it’s so freaaakking good omgomg I’m so happy just thinking about it.
Literally all you do to make this recipe is pour enough Soy Vay Teriyaki sauce into a tupperware to coat the bottom, then pour a dollop of sambal olek (or sriracha) in and mix it. I generally pour a 4:1ish teriyaki to sambal ratio, but really am not too meticulous about it. It’s really hard to mess this one up; the flavor is much more subtle than you think it will be.
Put the fish in the marinade, skin side up while you heat the grill. And be prepared for the best salmon ever! I served this with my Spicy Sesame Ginger Grilled Broccolini and it was a magical dinner.
Teriyaki Chili Salmon
Teriyaki Chili Salmon is three ingredients, 20 minutes, no measurements for the absolute best salmon.
- 1 lb salmon, skin on
- Soy Vay Teriyaki sauce
- Sambal Olek (chili garlic sauce, or sriracha)
Pour enough Soy Vay to coat the bottom 1/2 inch of a marinating dish or tupperware. Add a dollop of sambal olek. I generally like to use a 4:1 ratio of teriyaki to sambal, but will add a bit more sambal if I want the dish to be a bit spicier. No measurements are necessary as the flavor is quite subtle.
Pat dry the salmon. Place the salmon skin side up to allow for the flesh to marinate in the sauce.
Preheat the grill to high and allow the fish to marinate while the grill comes to temperature.
Place the salmon on the grill, skin side up, for about 6 minutes. Flip and grill for another 4 minutes, or until the skin begins to separate easily. If the white gunk appears, the fish is overcooking and remove immediately.
Remove skin before serving.
The most accurate way of knowing how long to cook fish is by using an instant read thermometer and removing once the thickest part of the salmon reaches 145 degrees.