Teriyaki Lime Salmon

Anyone else struggle with coming up with quick weekday dinners? With the weather warm enough now (most days) for evening grilling after long work days, we’ve been adding salmon dinners into the routine. Pretty quick. Less dishes. And gives me an excuse to get outside to, ya know “help.” (AKA sit on the patio and look busy by throwing the Frisbee for the dog now and again.)


Most of the time when making salmon, we stick with salt, pepper, and maybe some dill or lemon pepper. But to spice things up a bit, Kyle went a teriyaki and lime route a few weeks ago. We liked it so much, I had him actually write down what all he threw into it the second time he made it so that down the line we don’t have to do that whole, “hey remember when you made that good limey, teriyaki-y salmon thing that one time? What was in that again?” thing.


So here you have it. And now that it’s actually in writing, I think it’ll give us an easy solution to more busy weeknight dinners this summer when we just can’t seem to come up with anything to make, and I just can’t seem to muster up the energy to wash one more dish. (Have I mentioned I reallllly want a dishwasher for Christmas? Or my Birthday. Or a Friday.)


Salmon Marinade:

  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 1/4 cup siracha
  • 1 tbsp minced garlic
  • 1 tsp black pepper
  • 1 lime, squeezed
  • 1 lime cut into slices

I wasn’t kidding when I said this was an easy, almost effortless recipe. You pretty much put all the above ingredients (saving some lime slices for later) together in a zip-lock bag with two servings of salmon, (about 8 ounces,) mix it around, and let it marinate for an hour or so.


When ready to cook, slap it on the hot grill, cooking for about 5 minutes flesh side down, then flip to skin side down, put the rest of the lime slices on top, and cook for another 5 minutes or until the salmon flakes easily with a fork.


While your salmon is cooking, prepare your favorite side. Our go-to is some fresh asparagus cooked in a grill basket or your cast-iron with some olive oil, garlic, salt and pepper. Throw in some cut bacon and red onion if you’re feeling fancy.


Remove your salmon and your side of choice to your plate when done, and enjoy your easy-peasy, healthy and delicious summery meal…. and all the time you gain from not having to do pretty much any clean-up. It’s a win-win.


Teriyaki Lime Salmon

  • Servings: 2
  • Difficulty: Easy
  • Print

A little tang. A little spice. Perfect marinade for a perfect summer salmon dinner.


  • 8 ounces salmon
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 1/4 cup siracha
  • 1 tbsp minced garlic
  • 1 tsp black pepper
  • 1 lime, squeezed
  • 1 lime, cut into slices


  1. Combine all ingredients (minus a few slices of lime) together in zip-lock bag and let sit for at least an hour so flavors combine.
  2. Heat up your grill. Once hot, place salmon flesh side down on grill, and cook for about 5 minutes.
  3. Flip salmon to skin side down, place remaining sliced limes on top of salmon, and cook for an additional 5 minutes or until salmon flakes easily with a fork.
  4. Remove salmon from grill, and serve with your side of choice.
  5. Dig in and enjoy!







3 Comments Add yours

  1. Billi-Jean says:

    I can’t wait to try this!

    Liked by 1 person

  2. cakevsbacon says:

    Hope you love it!

    Liked by 1 person

  3. That seals it, with this recipe alone I am a fan!

    Liked by 1 person

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