Honey Teriyaki Glazed Salmon Recipe

Honey-Teriyaki Salmon with an Asian honey glaze is an easy, flavorful dish that works any night of the week—simple enough for a weeknight, yet elegant enough for guests.

Honey-Teriyaki Salmon

This honey-teriyaki salmon delivers the sweet, savory, slightly tangy flavors you expect from a restaurant-quality dish but takes only minutes to prepare. The marinade of soy, mirin and sake (or approved substitutes) with a touch of honey creates a glossy glaze that caramelizes lightly as the fish finishes in the pan. Serve with rice and crisp vegetables for a balanced meal.

This version of honey-teriyaki salmon is adapted from the cookbook Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, a collection of fast and accessible Asian recipes for busy cooks. The original features many variations and ideas to pair with this glaze.

Farmed vs. Wild-Caught Salmon: Which Is Better?

Adding salmon to your menu is one of the healthiest choices you can make. Salmon is rich in omega-3 fatty acids, high-quality protein, and a range of vitamins and minerals linked to heart and brain health. If possible, choose wild-caught salmon—wild Alaskan or Pacific salmon often has fewer contaminants and a slightly different nutrient profile. However, farmed salmon still provides important health benefits, and eating farmed salmon is far better than avoiding salmon altogether for cost reasons. Choose whichever option fits your budget and availability.

How to Make Honey-Teriyaki Salmon

The method is straightforward: combine the marinade, let the salmon soak up the flavor, then sear and glaze on the stovetop. Marinating enhances flavor but a short 30–60 minute soak will still produce good results; you can marinate up to eight hours if preparing ahead.

Substitutes for Sake or Mirin

Sake and mirin are common in Japanese cooking; mirin is sweeter and lower in alcohol than sake. If you have only sake, double the amount to mimic mirin’s presence, or vice versa. When neither is available, suitable substitutes include a dry white wine with a small pinch of sugar, rice vinegar combined with a splash of white grape juice for sweetness, or a mildly sweet cooking wine such as dry sherry. Adjust sugar to taste so the glaze stays balanced.

Serving Suggestions

This teriyaki salmon pairs beautifully with black (forbidden) rice, jasmine or brown rice, and any simple stir-fried or steamed vegetables. Great options include sautéed sugar snap peas, edamame fried rice, cauliflower fried rice, or chilled soba noodles tossed in a light sesame dressing. Garnish with toasted sesame seeds and thinly sliced scallions for extra texture and color.

Recipe: Honey-Teriyaki Salmon

Ingredients

• 3 tbsp low-sodium soy sauce (use tamari for gluten-free)
• 3 tbsp mirin (Japanese sweet rice wine)
• 3 tbsp sake
• 2 tbsp honey
• 1 lb fresh wild salmon fillet, cut into 4 pieces
• 2 tsp cooking oil (neutral oil with a high smoke point)

Instructions

1. In a resealable bag or shallow dish, combine the soy sauce, mirin, sake, and honey. Mix until the honey dissolves into the liquid.
2. Add the salmon pieces to the marinade, turning to coat evenly. Refrigerate for at least 1 hour or up to 8 hours. If short on time, 30–60 minutes still improves flavor.
3. When ready to cook, remove the salmon from the marinade and reserve the liquid.
4. Heat a frying pan or sauté pan over medium-high heat. Add the oil and swirl to coat the pan.
5. Sear the salmon, skin-side up or down depending on your cut, for about 2 minutes per side to develop color. Reduce heat to low and pour the reserved marinade into the pan.
6. Cover and cook for 4–5 minutes, or until the salmon is opaque and flakes easily with a fork. The marinade will thicken slightly into a glossy glaze—spoon it over the fish as it finishes.
7. Remove from heat and let the salmon rest briefly. Serve with rice and vegetables, and garnish as desired with sesame seeds and scallions.

Notes

• Nutrition information is an approximation and may vary with fish type and portion sizes.
• If using farmed salmon, reduce cooking time slightly if the fillets are thinner. Use a thermometer for accuracy—internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or cook to your preferred doneness.
• To make the glaze richer, reduce the reserved marinade over medium heat until slightly thickened before pouring over the salmon (ensure it reaches a simmer for food safety).

More Salmon Recipe Ideas

• Arugula Salmon Salad with Capers and Shaved Parmesan
• Salmon Coconut Curry with Spinach and Chickpeas
• Spice-Rubbed Grilled Salmon with Black Beans and Corn
• Grilled Salmon Kebabs with Lemon
• Sheet Pan Teriyaki Salmon and Vegetables

If you try this honey-teriyaki salmon, consider leaving a rating or comment on the original recipe source so others can benefit from your tips and variations. Enjoy this simple, satisfying salmon dinner any night of the week.