Honey Teriyaki Salmon
Honey Teriyaki Salmon ~ easy stovetop recipe ~seared salmon topped with delicious 4-ingredient honey teriyaki glaze made all in one skillet.
My freezer is currently packed — and I do mean packed with salmon. You could say I’m up to my gills. I couldn’t resist.
Both the Honey Teriyaki Salmon and the rich glaze cook in one skillet. The whole dish comes together in just 20 minutes so it’s fast enough for busy weeknights, but its big bold flavor makes it gourmet enough for company.
CATCHING FISH:
In August my husband and I along with our good friends chartered a boat and captain to take us salmon fishing on Lake Michigan.
The day started early; 5:30 a.m. early but my bleary eyes were rewarded with this. 
The captain supplied everything from the boat to the bait, rods and reels and most important,but above all, the expertise on how to catch salmon.
I’ve fished many times with my husband for lake perch or walleye (called pan fish because they don’t grow bigger than a pan or skillet) but they don’t fight like salmon.
Whether we’re fishing or not the lake is our place to get off the grid. We had a fun weekend and transported about 30 pounds of fileted salmon home in our trusty Yeti cooler.
But enough vacation stories, let’s talk salmon.
Since I’ve had this surplus of salmon, I’ve been experimenting with some new recipes and remaking some old ones. With this much salmon we’ll probably still have some left in the spring which is A-Okay.
I like to create recipes using whatever is on hand. A lot of them don’t end up on the blog but this Honey Teriyaki Salmon is a recipe too delicious not to share. I had to . . . just had to.
A whole pineapple for 99 cents and some herbs from the garden turned plain white rice into pineapple-herb rice. The sweet pineapple goes really well with the teriyaki sauce. Some stray asparagus from the back of the fridge made it into a baking sheet with some olive oil, salt and pepper to round out the meal.
Honey Teriyaki Salmon Ingredients:
- salmon fillets
- flour
- salt and pepper to taste
- 2 tablespoons olive oil
- cilantro
Glaze:
- honey
- teriyaki sauce
- ground ginger
- lime juice
INSTRUCTIONS:
Whisk the glaze ingredients together in a bowl then set it aside.
Slice the salmon lengthwise so you have four narrow strips about the same size, season both sides with salt and pepper then dredge each filet in flour, shaking off any excess.
Tip: Dredging salmon in flour gives it a slightly crisp exterior and keeps the salmon moist during the cooking process.
Heat the olive oil in a skillet over medium heat then generously brush the salmon with the glaze and add the salmon to the hot skillet glaze side down. 
Cook the salmon on the first side for 3 minutes undisturbed.
Brush the second side with glaze then pour any remaining glaze around the sides of the salmon in the skillet.
After 3 minutes, turn and continue cooking the salmon another 3 minutes or until it’s cooked through and the glaze is thickened (time may vary depending upon the thickness of your filet).
NOTE: Reduce the heat if the glaze is cooking too quickly!
Remove the salmon from the skillet and spoon a bit more glaze over the top. Delicious, restaurant Honey Teriyaki Salmon in a snap.
Do we share a love of all things salmon?
If so, let’s join forks and try two other blog favorites: Cucumber Dill Salmon pan-seared salmon topped with a creamy cucumber, Greek yogurt/fresh dill sauce. Simple, sophisticated taste goes stove to table in just 20 minutes with no sour cream!
Craving a hearty bowl of soup? Smoked Salmon Chowder is my go-to. Packed with bites of smoked salmon and tender potatoes, it comes together in 30 minutes. It’s ideal for weeknights but elegant enough to entertain with!
Enjoy!
Ingredients
- 2 salmon fillets about 4 ounces each
- ¼ cup flour
- salt and pepper to taste
- 2 tablespoons olive oil
- cilantro garnish
Glaze:
- 3 tablespoons honey
- ¼ cup teriyaki sauce
- ½ teaspoon ground ginger
- 2 tablespoons lime juice
Instructions
- Whisk the glaze ingredients together in a bowl and set it aside.
- Slice the salmon lengthwise so you have 4 narrow strips about the same size.
- Season both sides of the salmon with salt and pepper then dredge each filet in flour, shaking off any excess.
- Heat the olive oil in a skillet over medium heat. Generously brush the salmon with the glaze and once the oil is hot add the salmon to the skillet, glaze side down.
- Cook 3 minutes undisturbed and while the salmon is cooking, generously brush the second side with glaze and pour the remaining glaze around the sides of the salmon into the skillet.
- Continue cooking the salmon another 3 minutes or until it’s cooked through and the glaze is thickened (time may vary depending upon the thickness of your filet). Reduce the heat if the glaze is cooking too quickly.
- Remove the salmon from the skillet and spoon the glaze over the top.
Comments
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Lauren
March 18, 2019
I made this last night and WOW!! The flavor is so good and super easy to make/follow. Love the flavor combo of the glaze. It paired really well with a cilantro lime slaw that I added pineapple to.
Bernie
March 18, 2019
Thanks so much Lauren! Mmmm cilantro-lime-pineapple slaw sounds like the perfect side with teriyaki salmon 🙂 Thanks for trying the recipe. So glad you liked it!