This Teriyaki Glazed Salmon recipe is sticky and delicious with the tastiest easy 3-ingredient Honey Teriyaki Glaze and simple, tasty Creamy Sesame Sauce. It makes the perfect healthy Teriyaki Salmon Bowl.
What is salmon teriyaki made of?
Salmon teriyaki is made of:
- Honey: you can substitute brown sugar if you like. Authentic teriyaki sauce is made with mirin, sweet japanese wine, as the sweetener.
- Soy sauce: this adds the seasoning with a layer of umami richness thanks to the natural glutamate content of the fermented soybeans in soy sauce.
- Garlic: a bit of punchy flavor balances out the sticky sauce.
- Salmon fillets: skin-on salmon is easier to find fresh. After baking, you can slip a metal spatula between the salmon and the skin to remove it as you lift the salmon off the pan.
How do you prepare salmon before cooking?
- Remove it from its packaging
- No need to wash it.
- Pat it dry with paper towels.
- Grocery-store salmon usually comes with scales and bones removed, but check it anyway to ensure you don’t see any pin bones. If there are any visible little white bones, hold the salmon steady with a paper towel and pull bones out using clean tweezers.
- For skin-on salmon: salmon skin is very slippery and requires an ultra-sharp knife to remove it. For safety, I recommend cooking salmon with the skin on (regardless of whether you plan to eat it). It is really easy to pull the skin off of cooked salmon if you prefer not to eat it.
- If using frozen salmon: let it thaw overnight in the fridge or in a pot of cool water. Never use warm or hot water to thaw fish, or it’ll start cooking the edges, making it unappealing and easy to overcook.
What to serve with Honey Teriyaki Salmon?
Serve teriyaki salmon with fresh rice, cooked vegetables (like broccoli and baby carrots), and a small green salad (with my go-to Creamy Asian Salad Dressing) for Japanese-restaurant vibes.
Garnish with green onion and sesame seeds, if you like.
How to make Teriyaki Salmon Bowls
I love to serve this honey teriyaki glazed salmon as a tasty bowl (Psst. you must also try this Cajun Honey Butter Salmon recipe). To serve 4 people as a teriyaki salmon bowl like the one pictured, you’ll need:
- 4 cups cooked rice
- 1 sliced avocado
- 1 cup sliced cucumber
- 1 cup shelled edamame, heated
Drizzle it with the sesame mayo in the recipe card below, or whip up a batch of my tasty Creamy Asian Dressing as a delicious sauce to spoon on top.
FAQs
Cook salmon at 425ºF for 10-15 minutes for fish fillets about 3/4 of an inch thick weighing roughly 6 ounces each.
Smaller salmon portions can be baked at 425ºF with great results.
The higher temperature allows caramelization and browning reactions to occur, building more flavor.
A higher oven temperature makes the cooking time quicker.
If you are baking a whole side of salmon, 350ºF is a better bet for even cooking.
Honey garlic sauce is a good substitute for teriyaki sauce.
Good side dishes for teriyaki salmon include:
– rice
– sliced cucumber
– shelled edamame
– steamed vegetables (like carrots, broccoli, cauliflower and/or zucchini)
– spinach gomae
– simple green salad
Teriyaki originates from Japan, where it is made from soy sauce and mirin.
Honey Teriyaki Glazed Salmon
Ingredients
- 4 6-oz salmon fillets skin-on or skinless
For honey teriyaki glaze:
- 4 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp minced garlic
For creamy sesame sauce:
- ¼ cup mayonnaise
- 2 tsp toasted sesame oil
Optional toppings:
- 1 tbsp toasted sesame seeds
- 1 green onion thinly sliced
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Whisk together honey, soy sauce and garlic in a small bowl.
- Arrange salmon filets on baking sheet (skin side down if it has skin) and brush with half the teriyaki glaze. Bake for 6 minutes, brush with remaining glaze, then continue baking until salmon reaches 125ºF internal temperature (or flakes easily with a fork); about 6-9 minutes more.
- To make creamy sesame sauce, whisk together the mayonnaise and sesame oil. Drizzle over salmon and sprinkle with sesame seeds, if desired.
Video
Notes
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- For a subtle heat, add 1 tbsp minced fresh ginger with the garlic
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- 4 cups cooked rice
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- 1 sliced avocado
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- 1 cup sliced cucumber
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- 1 cup shelled edamame, heated
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love salmon the teriyaki taste. Now you combine the two to make an awesome dish. I really want to eat it right now.