Grilled Teriyaki Salmon with Vegetables

This recipe is sure to become a go-to for quick weeknight dinners!

On a recent trip to England, our friend and BBQ master, Steve W, was inspired by a meal he had at his favourite seafood restaurant – Coleman’s Seafood Temple on the eastern seaboard, and came back inspired to create this recipe for you. And any of our sustainably caught wild Pacific salmon can be used for this dish!


  • 2 x 5oz (150gram) Skipper Otto salmon portions (skin on or off)
  • 1/2 yellow pepper thinly sliced
  • 1/2 red pepper thinly sliced
  • 1 baby bok choy – halved
  • 1/2 cup uncooked Jasmine rice (or substitute other rice varietal)
  • 1/4 cup dark brown sugar
  • 1/4 cup teriyaki sauce (or make from scratch)
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 3 tsp sesame oil
  • 3 teaspoons rice wine vinegar
  • 1 Tbsp ginger – freshly grated
  • 3 cloves garlic – minced
  • 1 red chili pepper- sliced for garnish (omit if neccesary)
  • 1 tsp toasted sesame seeds – garnish
  • 2 Tbsp vegetable oil
  • vegetable spray


  1. In a small pot, combine the brown sugar, teriyaki sauce, soy sauce, hoisin sauce, rice wine vinegar, ginger and garlic. Mix well over low heat on the stove, until the sugar has dissolved.
  2. Light the BBQ to medium high heat, or place grill style pan on stove top.
  3. Brush salmon with some of the sauce, and let it sit while the BBQ gets up to temperature. Once the salmon has been brushed with sauce, return the sauce to the stove and increase heat to medium high so the sauce simmers and thickens a bit.
  4. Prepare the rice as per the package instructions, and once cooked and fluffed, set aside and cover to keep warm.
  5. Oil the grill grates with vegetable spay and place the salmon flesh side down, in order to get hot and clean grill marks on the flesh. (skin side up). Cook for about 3 or 4 minutes.
  6. Spray oil on the skin side then flip the salmon over and reduce the BBQ heat to medium low to finish cooking. Approximately 3-8 minutes depending on the thickness of the salmon and grill temperature. (Steve notes, he cooks salmon to 120F and then lets salmon rest, covered, while preparing the remainder of the meal). Start checking the internal temperature of teh salmon at the 2 minute mark after flipping and cook to your liking.
  7. Once the fish is removed, increase the BBQ temperature to medium. Spray the cut side of the bok choy with vegetable spray and cook for a few minutes until nice char marks appear. Remove from the grill and set aside.
  8. Add the 2 Tbsp of vegetable oil to a skillet or wok and heat to medium high heat. Add the sliced peppers and cook for 2-3 minutes until cooked but still crunchy. Add the reduced teriyaki sauce to the peppers then toss in the grilled boy choy. Coat everything well with the sauce.


Divide the rice and place half in the center of each dish. Add half of the vegetables on top of the rice, and then add the grilled salmon. Brush the salmon with any leftover teriyaki sauce. Garnish with chilli peppers and toasted sesame seeks. Enjoy!

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram

Allison Hepworth - November 17, 2023

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Grilled Teriyaki Salmon

Allison Hepworth - November 17, 2023

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