Honey Teriyaki Salmon
This Honey Teriyaki Salmon recipe combines the natural richness of salmon with a sweet and savory honey teriyaki glaze. It's a foolproof dish that's both impressive and easy to make, suitable for both novice and experienced cooks.
Equipment
- Medium saucepan
- Baking dish or lined baking sheet
- Measuring cups and spoons
- Whisk
- Oven
Ingredients
For the Salmon:
- 4 6-ounce salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Honey Teriyaki Sauce:
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons water
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish:
- 2 tablespoons sesame seeds
- 3 green onions finely chopped
Instructions
Prepare the Sauce:
- In a medium saucepan, combine soy sauce, honey, rice wine vinegar, water, minced garlic, and grated ginger.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Add the cornstarch slurry and continue cooking until the sauce thickens, about 2-3 minutes.
- Remove from heat and let cool slightly.
Prepare the Salmon:
- Preheat your oven to 425°F (220°C).
- Pat the salmon fillets dry with paper towels.
- Season both sides with salt and pepper.
- Place the salmon in a baking dish or on a lined baking sheet.
Cook the Salmon:
- Pour half of the honey teriyaki sauce over the salmon fillets.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- In the last 2-3 minutes, brush with additional sauce and broil for a caramelized finish.
Garnish and Serve:
- Sprinkle the baked salmon with sesame seeds and finely chopped green onions.
- Serve with your choice of side dishes, such as steamed jasmine rice or roasted Asian vegetables.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Marinating the salmon for at least 45 minutes enhances the flavor.
- Leftover sauce can be stored in the refrigerator for up to 5 days.