Traeger Grilled Teriyaki Black Cod is a dish that looks like you spent hours in the kitchen but actually takes very little effort. A bold, sticky teriyaki glaze clings to rich, buttery black cod (also known as sablefish), giving the fish a sweet-salty-umami finish with a touch of grill smoke. The marinade cooks quickly, thickens without becoming syrupy, and the fish remains tender and flaky after a short time on a hot grill.
Traeger Grilled Teriyaki Black Cod
You only need a few pantry staples and a couple of black cod filets to make this. The sauce simmers briefly to dissolve the sugar and concentrate flavors, then gets thickened with a cornstarch slurry so it coats the fish beautifully. Marinate the cod in advance for the best flavor — the recipe is ideal for entertaining because most of the work happens ahead of time.
Black cod, or sablefish, is prized for its high fat content and silky texture. While miso-marinated preparations are common, this teriyaki version offers a different, equally luxurious profile that pairs perfectly with steamed rice and simple vegetables.
Why You’ll Love This Dish
- Quick Cook Time – The fish grills in about 14 minutes total.
- Simple Marinade – Made from pantry ingredients and a short simmer.
- High-Impact Flavor – Sticky-sweet, garlicky, with deep umami notes.
- Great on the Grill – A hint of smoke enhances the teriyaki glaze.
- Make-Ahead Friendly – The sauce can be prepared ahead and the fish marinated overnight.
Recipe Shopping List
Before you start, gather the following items. Exact quantities appear in the ingredients section below.
- Black cod filets – Rich, buttery, and firm; ideal for grilling.
- Water – Base for the teriyaki sauce.
- Soy sauce – Adds saltiness and depth.
- Dark brown sugar – For sweetness and a touch of molasses.
- Mirin – Mild sweetness and acidity traditional to teriyaki.
- Sesame oil – A little goes a long way for nutty aroma.
- Garlic and ginger – Fresh or powdered, for aromatic warmth.
- Cornstarch and cold water – To thicken the sauce without making it gluey.
- Sesame seeds and green onions – For texture and fresh garnish.
How To Make This Recipe (Overview)
The following is an abbreviated overview of the cooking process. Use the full ingredient list and step-by-step instructions in the recipe card below when you cook.
- Simmer the sauce: Combine water, soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a saucepan; simmer briefly to combine flavors.
- Thicken: Whisk cold water and cornstarch, then drizzle into the simmering sauce, stirring until slightly thickened. Chill to cool.
- Marinate: Mix the cooled sauce with sesame seeds and green onions, add the fish, and marinate in the refrigerator for several hours.
- Preheat and skewer: Heat the grill to a high temperature (about 450°F). Remove fish from marinade and thread onto skewers.
- Grill: Cook about 7 minutes per side, until cooked through and glazed. Serve immediately.
Recipe FAQ
How long do leftovers last in the fridge?
Store leftovers in an airtight container for up to 3 days.
Can I reheat without drying the fish?
Yes. Reheat gently in a low oven (around 275°F) or microwave at reduced power until just warm.
Can this be prepped ahead?
Yes. The sauce can be made up to 2 days in advance and the fish can be marinated the night before cooking.
Can I use a different fish?
Thicker fish like salmon or halibut work well if you prefer alternatives that hold up on the grill.
Is there a gluten-free option?
Use tamari instead of soy sauce and confirm that the mirin is gluten-free.
Serve This With
- Fried rice or steamed rice
- Stir-fried or grilled vegetables
- Simple cucumber salad for brightness
Grilled teriyaki black cod is one of those dishes that gives big flavor with minimal fuss. It’s rich, glossy, and dramatic on the plate, yet straightforward to prepare. Marinate ahead, grill quickly, and pair with rice and vegetables for a complete meal that’s suitable for weeknights or entertaining.
Traeger Grilled Teriyaki Black Cod
Yield: 6 servings
This simple teriyaki black cod recipe is quick to prepare and delivers a decadent, sticky-sweet glaze that complements the fish’s natural richness.
Times
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Marinating Time: 6 hours
- Total Time: 6 hours 24 minutes
Ingredients
Teriyaki Sauce
- 1 cup water
- ½ cup soy sauce
- ½ cup dark brown sugar
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon garlic
- ½ teaspoon ginger
- 1 teaspoon cold water
- 2 teaspoons cornstarch
- 3 tablespoons sesame seeds
- 3 tablespoons green onions
Fish
- 2 pounds black cod filets
Instructions
- Combine water, soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger in a saucepan.
- Bring to a simmer and cook, stirring frequently, for 5 minutes.
- Whisk cold water and cornstarch together, then slowly drizzle into the simmering sauce, stirring until slightly thickened.
- Remove from heat and chill in the refrigerator for 30 minutes. Stir in green onions and sesame seeds.
- When cooled, place fish and sauce into a large resealable bag and refrigerate for about 6 hours.
- Preheat your grill to 450°F.
- Remove fish from the marinade and thread filets onto metal skewers.
- Grill 7 minutes per side, using non-stick foil if your grill tends to stick.
- Serve immediately with steamed rice and vegetables.
Nutrition (per serving)
Calories: 311 | Total Fat: 6g | Saturated Fat: 1g | Unsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 210mg | Carbohydrates: 27g | Fiber: 2g | Sugar: 23g | Protein: 36g
Nutrition data is an estimate. Consult a trusted source if you need exact values for medical purposes.