Honey Teriyaki Salmon
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This easy honey teriyaki salmon is made from scratch with a homemade teriyaki sauce that can be used in countless recipes. The ingredients are easily found at most grocery stores and the entire recipe is complete in under an hour!
Salmon is the perfect protein for a sweet and savory honey teriyaki sauce. Its mild flavor is complemented by the nutty, umami notes and garlic-ginger herbs.
Salmon is renowned for being a great source of omega-3 fatty acids. Here at Sizzlefish, our wild Alaska king salmon contains the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids help protect the cardiovascular system by reducing inflammation.
Our Atlantic salmon can also be used interchangeably in this recipe. It’s mild, flaky and bakes to perfection! Portions of Sizzlefish salmon arrive frozen and individually sealed for easy thawing. Simply place salmon portions in the refrigerator overnight to thaw completely before cooking.
Making your own teriyaki sauce gives you control over the quality of ingredients and includes no preservatives or unnecessary additives. This homemade teriyaki sauce cooks up quickly and is thickened with cornstarch. The end result is a velvety sauce that is never watery. Less sodium soy sauce adds just the right amount of salt without overpowering. You can also use coconut aminos which has a similar flavor profile to soy sauce but is made with coconut sap.
The sauce can be prepared up to a few days ahead of time for easy assembly on busy days. Baking the salmon in the teriyaki sauce seals in flavor and allows the salmon to lightly brown. Teriyaki sauce can be used on shrimp, mahi mahi, tuna or other proteins like steak and chicken. Teriyaki is a staple in stir fry’s and makes a delicious marinade.
Serve this recipe over rice or cauliflower rice for a complete meal with staying power!
4 portions Sizzlefish salmon, thawed
- 1/4 cup less sodium soy sauce
- 1/4 cup honey
- 1/3 cup water
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/2 tsp minced ginger
- 1/2 tsp minced garlic
- 1 tsp cornstarch
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped green onion
Whisk together honey, soy sauce, water, rice vinegar, sesame oil, garlic, ginger in a medium saucepan over low heat.
Bring to a simmer and cook, stirring regularly until thickened, 3-5 minutes. Cool sauce for 10 minutes.
- Preheat oven to 400F. Place salmon portions in an oven safe dish and pour sauce over them. Bake for 12-15 minutes.
- Remove from oven and spoon sauce over salmon. Top with sesame seeds and chopped green onion. Serve hot.