5-Ingredient Honey Teriyaki Salmon
This Honey Teriyaki Salmon recipe is super quick and easy to make and is a big hit around here. The sweet glaze is totally addictive. You and your family will LOVE it!
This this this! This honey teriyaki salmon is the kind of recipe that you should have kickin' around in your back pocket. Or on your phone cause, you know, it's not 1993 anymore. Better yet, just make it. It's so simple that after the first time you make it you won't need to look at a recipe again.
I felt a bit silly for a nanosecond or so when I was thinking about sharing this with you. I mean really, with only five little ingredients (not including the salmon) can I even call this a recipe?
I wanted to share with you a no-fuss, no-brainer recipe that you can quickly whip up when you're short on time. I think it's important for us to have a few recipes that are almost too simple to be recipes for those days that we might otherwise pick up the phone and order in.
And honestly, this honey teriyaki salmon is rockin' my world right now. It could be that I'm a total sucker for a sticky, sweet glaze on salmon (read: big kid!), or maybe it's because I've been working ridic long hours lately and just want EASY to make dinner recipes. Whichever it is, this salmon's been on repeat around here. #SoNotComplaining!
Want to turn this honey teriyaki salmon into a full meal? Here's how:
- Put a pot of rice on before you start the salmon.
- When the salmon's in the oven, pan sear some baby bok choy, broccoli or asparagus in a little oil.
- That's it!
Easy, right?
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More Salmon Recipes
- Asian Honey Glazed Salmon and Green Beans
- Cashew Coconut Salmon Curry
- Pecan Crusted Salmon with Garlic Maple Glaze
- Slow Baked Chili Salmon
- 5-Ingredient Pistachio Crusted Salmon with Green Curry
Honey Teriyaki Salmon
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Prep Time: 5 mins -
Cook Time: 15 mins
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Total Time: 20 mins
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Yield: 2 servings 1x
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Category: Dinner
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Method: Baked
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Cuisine: Asian
Prep Time:
Yield:
Category:
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This super quick and easy to make honey teriyaki salmon recipe is a hit around here. The sweet glaze is totally addictive. You and your family will LOVE it!
Ingredients
- 3 tablespoons honey
- 2 tablespoons soy sauce (gluten-free, if needed)
- 1 tablespoon rice vinegar
- 1 2-inch piece of ginger, finely grated
- 1 small garlic clove, very finely minced
- 2 fresh salmon fillets
- Optional garnishes: sesame seeds and sliced green onions
Instructions
- Preheat the oven to 320 degrees. Line a small baking tray with parchment paper.
- In a small pan over medium-high heat, add the honey, soy sauce, rice vinegar, ginger, garlic and 2 tablespoons of water and bring it to a boil. Let the sauce boil until it reduces by half, about 5 minutes.
- Lay the salmon fillets on the prepared baking tray and spoon half of the sauce over top. Bake the salmon for 10-12 minutes, or until it flakes easily with a fork and reaches an internal temperature of 140 degrees.
- Serve the salmon with the remaining sauce drizzled over and some sesame seeds and green onions on top.
It’s suppose to be teriyaki and your using soy why is that ,the recipe is for a honey teriyaki glaze
Because the ingredients in this recipe make the teriyaki sauce. It’s much better than storebought teriyaki sauce!
We really enjoyed this simple but very tasty dish.
With a side dish of fried mushrooms and mashed potatoes and a glass of dry white wine, it was a lovely combination. Thanks so much for the recipe. Peter from Israel.
★★★★★
You’re so welcome, Peter!
This looks amazing! I’ve never cooked with teriyaki before.
★★★★★
I hope that you like the recipe as much as I do!
I love how simple this is – so easy, but so much flavor. And you shouldn’t feel silly for sharing it — it’s such a great dinner tip!
Thank you so much! Sometimes simple is the best, isn’t it?!
If I don’t have fresh ginger, how much ground ginger would I use?
I would recommend starting with a small amount (1/2 teaspoon) as ground ginger can get a little grainy feeling. You can always taste and add more!
5 ingredient recipes are the BEST – and I’m so glad you shared this one, yum! I could seriously spend days just looking through your food photos, Kristen – they are gorgeous!!
Thanks, Jess!
Hi Kristen – just wanted to let you know that your recipe for your Honey Teriyaki Salmon contains an error. You say to pre-heat the oven to 320 and line a baking dish with parchment but then later on you say to “broil” the salmon for 10 to 12 minutes or until it flakes. Broiling would work (not on parchment though!), however, baking would be preferable to avoid scorching the fish since there’s honey in the ingredients. And I would never bake fish at 320 degrees. Fish should be baked hot (400 degrees) for 10 minutes per inch of thickness to preserve juiciness. Otherwise, it sounds delicious and I will try it but with the modifications I mentioned.
Julie
Hi Julie,
Thank you for the heads up about the error! Yes, it is supposed to read, “baked’.
I always slow bake salmon. I learned the trick a few years ago from a chef friend and haven’t looked back since. Slow baking makes the most unbelievably tender fish. I normally put it in the oven around 200-220 degrees Fahrenheit, but increased the heat for this recipe as I wanted it to be appropriate for a quick, weeknight meal.
If you want to learn more about slow baked salmon, check out this recipe: https://www.theendlessmeal.com/slow-baked-asian-salmon/
Everything I want in a meal 😉
I’m playing around with some teriyaki creations this week in the kitchen too! Perfect timing 😉
Teriyaki is so good! Can’t wait to see what you come up with. 🙂