Go Back
Honey Teriyaki Salmon

Honey Teriyaki Salmon Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 skin-on salmon fillets, about 6 oz each
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • Salt and pepper
  • Neutral oil, for the skillet
  • Sliced green onions and sesame seeds, for garnish

Method
 

  1. Whisk the soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and cornstarch in a small bowl until the honey dissolves, about 1 minute. Set aside.
  2. Pat the salmon fillets dry, season with salt and pepper, then sear skin side down in an oiled skillet over medium-high heat for 3 to 4 minutes, until the skin is golden and releases easily. Flip and cook the second side for 2 minutes.
  3. Pour the sauce into the skillet around the salmon. Let it bubble and thicken, spooning over the fillets, for 2 to 3 minutes. Flip once more to coat, then remove from heat.
  4. Transfer salmon to plates, spoon over the remaining glaze, and top with green onions and sesame seeds. Serve immediately.

Notes

Let the salmon come to room temperature for about 10 minutes before cooking if you have the time; it helps the fish cook more evenly. If your fillets are skinless, sear them for the same timing but use a little extra oil in the pan to prevent sticking.