Honey-Teriyaki Salmon with an Asian honey glaze is such and easy, flavorful dish you can make any night of the week.
3tbsplow-sodium soy sauce(or tamari for gluten free)
3tbspmirin(Japanese sweet rice wine)
1lbfresh wild salmon fillet(cut in 4 pieces)
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.