5-Ingredient Honey Teriyaki Salmon
This honey teriyaki salmon is quick, easy, and always a hit! The homemade teriyaki sauce turns into an irresistible sweet glaze in the oven that is perfect for drizzling over rice or noodles. It's a salmon recipe the whole family will enjoy and it's ready in just 20 minutes!
If you like the sweet tangy taste of teriyaki, you'll love our teriyaki stir fry.
Table of contents
This honey teriyaki salmon recipe has been in our back pocket for years. To be honest, with just five simple ingredients, it's barely a recipe.
It's a no-fuss, no-brainer combination of ingredients you can quickly call upon when hunger strikes and you're short on time. It's easy to memorize, and it's really really good.
Maybe we love this recipe so much because of the sticky, sweet honey teriyaki glaze. It could also be that it's just so darn easy to make. In either case, it's our go-to salmon recipe, and it's on repeat around our home year round.
If you're wondering how to turn it into a meal, just start a pot of rice before you start the salmon, then sear some bok choy, broccoli, or carrots while the salmon cooks. Dinner can be that easy!
Honey teriyaki salmon ingredients
Here's everything you need to make this honey teriyaki salmon:
- Honey – honey is a key ingredient in teriyaki sauce, making it sweet and sticky.
- Soy sauce – soy sauce has a salty umami flavor and gives this sauce its deep brown color.
- Rice vinegar – rice vinegar is a staple in Asian cuisine. It's milder than most vinegars and has a subtle sweetness to it.
- Water
- Ginger + garlic – ginger and garlic give this sauce a punch of flavor and a bit of heat.
- Salmon – look for salmon fillets that are similarly sized so they cook evenly. We often buy steelhead salmon as it doesn't dry out like other types of salmon. Salmon is such an amazing source of healthy omega-3 fatty acids so you can't go wrong not matter which type of salmon you choose.
- Sesame seeds + sliced green onions – for garnish.
How to make honey teriyaki salmon
This honey teriyaki salmon recipe is a quick, easy, and delicious main that goes well with everything from rice to salad. Here's how to make it in a couple of simple steps:
- While your oven preheats, make the teriyaki sauce. Simmer the honey, soy sauce, rice vinegar, ginger, garlic, and water in a pan until it reduces by half.
- Now, pour half of the sauce over top of the salmon fillets in a baking dish and pop them into the oven to bake. They're done when they flake easily with a fork.
- To serve, drizzle the salmon filets with more sauce and sprinkle them with sesame seeds and green onions.
Full recipe instructions are in the recipe card below.
What to serve with honey teriyaki salmon
This Asian-inspired teriyaki honey salmon dish can be enjoyed in so many ways! It tastes delicious over a bed of fluffy basmati rice, in noodle dishes, with grilled vegetables, or flaked over salads. Up the nutrition by using brown rice, or make it low-carb with cauliflower rice.
Try it with our soy ginger noodles or some sautƩed boy choy and our favorite coconut rice for a delicious complete meal!
Recipe FAQs
Yep! You could easily make this meal with another type of fish, shrimp, chicken, or tofu. You'll just need to adjust the cooking time based on the protein you are using.
Honey teriyaki sauce is sweet and salty with a little kick from some garlic and ginger.
Sure! We like honey as it's refined sugar-free, but brown sugar works just as well.
Yes! It will add a maple flavor to your sauce, but we think it will taste delicious.
Healthy salmon recipes
Honey Teriyaki Salmon Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- ā cup honey
- Ā¼ cup soy sauce, gluten-free if needed
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 inch piece of ginger, finely grated
- 1 clove garlic, very finely minced
- 4 pieces salmon
- Sesame seeds and sliced green onions, to serve
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a small pot over medium-high heat, add the honey, soy sauce, rice vinegar, ginger, garlic, and water and bring it to a boil. Let the sauce boil until it reduces by half, about 5 minutes.ā cup honey, Ā¼ cup soy sauce, 2 tablespoons rice vinegar, 2 inch piece of ginger, 1 clove garlic, 2 tablespoons water
- Place the salmon skin-side down in a baking dish and pour half of the sauce over the top. Bake the salmon for 8-10 minutes, or until it flakes easily with a fork.4 pieces salmon
- Serve the salmon with the remaining sauce drizzled over and some sesame seeds and green onions on top.Sesame seeds and sliced green onions
For more inspiration, check out all of our fish recipes!
The recipe was super good! Iāll definitely make it again
We love this recipe! We have made it several times. It is a great way to enjoy salmon. The only thing I do differently is bake it for about 20 minutes at 350 degrees. The first time I made it, I tried at 320 degrees for the recommended 10-12 minutes, and it wasn’t even close to being baked through.
Thank you for a great recipe!
Excellent recipe. It would be helpful to have the weight amount because we half found fillets from 2″ to 5″ wide which changes the ingredient amounts quite a bit but still a wonderful recipe
You’re absolutely right – salmon can vary widely in size. Will include a weight when we retest and update the recipe. š
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.Ā
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.Ā
You’re so welcome, Peter!
This looks amazing! Iāve 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!
Everything I want in a meal š
I’m playing around with some teriyaki creations this week in the kitchen too! Perfect timing š
Teriyaki is so good! Can’t wait to see what you come up with. š