Honey Teriyaki Salmon

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Honey-Teriyaki Salmon with an Asian honey glaze is such and easy, flavorful dish you can make any night of the week.

Honey-Teriyaki Salmon
Honey-Teriyaki Salmon

My family all loved this Honey-Teriyaki Salmon. It tasted like something I would order in an upscale Asian restaurant, yet it was so simple to make. If you like this salmon recipe, you should also try my Sweet and Spicy Glazed Salmon or Air Fryer Salmon with Maple Soy Glaze.

Honey-Teriyaki Salmon with forbidden rice

This honey-teriyaki salmon recipe is from the cookbook Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair. It’s filled with beautiful photos and over 120 fast, simple Asian recipes anyone can make on a busy weeknight. Her book features everything from Korean Tacos to Vietnamese Summer Rolls.

Is farmed or wild-caught salmon better?

Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attacks, stroke, cancer, Alzheimer’s disease, and more.

By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farm-raised, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all. So, if wild salmon is out of your budget, go for the farmed variety.

How to Make Honey-Teriyaki Salmon

Simply fill a resealable bag with the marinade ingredients, add the salmon, and marinate (for up to eight hours) until you’re ready to cook. Then when it’s time to start dinner, make your sides and cook the fish on the stove, which will be done in less than 15 minutes.

What can I substitute for sake or mirin?

Sake and mirin are similar, but mirin has less alcohol and more sugar than sake. If you have sake but no mirin (or vice versa), just double the sake (or mirin). If you don’t have either, you could use dry sherry or sweet marsala cooking wine. You can also use a dry white wine with a little sugar or rice vinegar with a splash of white grape juice.

What to Serve with Honey-Teriyaki Salmon

I served this teriyaki salmon with forbidden rice and sauteed sugar snap peas on the side, but it would also be wonderful with brown rice, edamame fried rice, cauliflower fried rice, or soba noodles.

Honey-Teriyaki Marinade

More Salmon Recipes You’ll Love:

Honey-Teriyaki Salmon with forbidden rice
Print WW Personal Points
5 from 1 vote
Did you make this recipe?

Honey-Teriyaki Salmon

266 Cals 22.5 Protein 19 Carbs 9 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 Servings
CUISINE: Chinese, Japanese
Honey-Teriyaki Salmon with an Asian honey glaze is such and easy, flavorful dish you can make any night of the week.

Ingredients

  • 3 tbsp low-sodium soy sauce, or tamari for gluten free
  • 3 tbsp mirin, Japanese sweet rice wine
  • 3 tbsp sake
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • 2 tsp cooking oil

Instructions

  • Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
  • Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.
    Honey-Teriyaki Salmon in a skillet

Notes

Nutritional information for wild salmon provided by Heather K Jones, RD.

Nutrition

Serving: 1filet, Calories: 266kcal, Carbohydrates: 19g, Protein: 22.5g, Fat: 9g, Sodium: 502mg, Sugar: 13g
WW Points Plus: 7
Keywords: Easy Asian Salmon Recipe, honey teriyaki salmon recipe, Honey-Teriyaki Salmon

 

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76 comments

  1. This salmon was wonderful! As suggested, I used 1/4 c. white wine and 1/4 t. brown sugar for the sake. I also made some black rice from Costco that I had in the freezer. I slightly toasted the rice in 2 T butter
    with 1/4 c. diced onion for 6 minutes, then added water with a chicken bouillon cube for 25 minutes and then let rest for 10 minutes. I served it sprinkled with toasted almond slivers and sprinkled some black truffle salt on my portion as the family is not as fond of it as I. am.

  2. Hi Gina!
    What can I use instead of sake and mirin, I don’t have either one?
    It looks amazing and I can’t wait to try it!! Thanks!!

  3. How would I prepare this with frozen salmon? And I was also wondering if it can be cooked in the oven? Thanks!

    • I make it with frozen wild alaskan salmon, just defrost the fish and follow recipe!. Its so quick in a skillet, takes all of 8-10 minutes. I would not do in oven.

  4. Can this be cooked in the oven? If so, what temperature and how long?

  5. Hi Gina! I have tried to make this a few times and I always find that 2 minutes on each side and 5 minutes covered is not nearly enough to cook through. Am I doing something wrong? Thanks!

  6. I just made this for dinner last night minus the sake and it still came out wonderful! i've tried other recipes but this one is by far the best! thanks a lot!

  7. Just made this for dinner, including the black rice and sugar snap peas. It was great! Such a beautiful presentation! Thanks for another great meal!

  8. Absolutely phenomenal, Gina! This was my first time making salmon and now we'll be having it weekly. THANK YOU! 🙂

  9. Have you thought about adapting this for chicken? I made an attempt and it didn't turn out terrific but I think it can be done well…I'm just not sure how.

  10. I found this to substitute for the mirin
    Substituting Mirin
    Ratio for sake: 1 tbsp mirin = 2 tsp sake + 1 tsp sugar
    Ratio for white wine: 1 tbsp mirin = 2 tsp white wine + 1 tsp sugar

    I am going to use the white wine because I do not have sake, should I double it to replace both the mirin and the sake?

  11. So easy, so yummy, and my whole family loved it! I only marinated the salmon for an hour and didn't use sake, but it had so much flavor. Will definitely make again!

  12. Wow was this ever delicious. Didn't use sake. Added cloves of garlic and some ginger to the marinade, left it for about 8 hours. Great, great recipe, will definitely make again!

  13. This was great! Had it tonight and my kids loved it as much as I did. Thank you!

  14. Gina, if I do not have sake should I just leave it out or double the Mirin amount to make up for it? Thank you!

  15. Ok we aren't fans of salmon. We've tried it before and thought it was the way we cooked it. This marinade would be good I think maybe on shrimp or some other fish that we do like, like tilapia. I wish we liked salmon cause it's so good for you!!