5-Ingredient Honey Teriyaki Salmon
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This honey teriyaki salmon is quick, easy, and always a hit! The homemade teriyaki sauce turns into an irresistible, sweet glaze in the oven, 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!
This honey teriyaki salmon has been in my back pocket for years. With just five simple ingredients, it’s barely a recipe—but it’s one I rely on all the time. It’s the kind of no-fuss, easy-to-memorize dinner I can throw together when time is short and I still want something that tastes really good.
The magic is in the sticky-sweet glaze. Honey gives the sauce its glossy sweetness, soy sauce adds that deep savory backbone, and rice vinegar brings just enough brightness to keep everything balanced. Fresh ginger and garlic add warmth and punch, making the sauce feel bold despite its simplicity. I spoon the glaze over salmon fillets—ideally ones of similar size so they cook evenly—and dinner is halfway done. I often use steelhead salmon here since it’s forgiving and stays especially juicy.
What to serve with honey teriyaki salmon
This is my go-to salmon recipe year-round, partly because it’s delicious and partly because it makes dinner feel effortless. I’ll start a pot of rice before cooking the salmon, then quickly sear some bok choy, broccoli, or carrots while it cooks. Dinner really can be that easy.
This salmon is also delicious paired with with my soy ginger noodles or my favorite coconut rice.
Honey Teriyaki Salmon Recipe
Ingredients
- ⅓ cup honey
- ¼ cup soy sauce
- 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.⅓ cup honey, ¼ 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
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More salmon recipes
For more inspiration, check out all of our salmon recipes!
My family loved this!
That makes me so happy to hear! 💛 I’m so glad it was a hit with your family — thanks so much for taking the time to leave a note!
Excellent recipe. Although we didn’t have rice vinegar, we substituted it with mirin and still came out great. Can’t wait to make it again for the family!
Thanks, Alexis!
This recipe was amazing… I had to substitute a red wine vinegar so I used
1 Tbls, and I didn’t measure exactly … but it was the best I ever made.. thank you so much for this recipe.
I love hearing that! Thanks, Diana!
The recipe was super good! I’ll 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. 🙂
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!
Teriyaki is so good! Can’t wait to see what you come up with. 🙂