Honey teriyaki salmon — salmon pan-fried in a sweet, glossy soy and sake teriyaki glaze, finished with sesame seeds. A quick, glistening Japanese-inspired supper.
Honey teriyaki salmon is a quick, glossy weeknight winner — rich salmon fillets glazed in a sweet-savoury sauce of soy, sake and honey, finished with sesame seeds. It comes together in minutes in a single pan, with the glaze caramelising into a sticky, irresistible coating. Serve over rice for an easy dinner that tastes restaurant-good.
Prep 10 min
Cook 12 min
Total 22 min
Easy
- 1 lb Salmon
- 1 tablespoon Olive Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Sake
- 4 tablespoons Sesame Seed
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Fish Breakfast DateNightVideo
Preparation
- Mix all the honey teriyaki glaze ingredients together, whisking to blend well, then combine the salmon with the glaze.
- Heat a skillet over medium-low heat, add the oil, and pan-fry the salmon on both sides until completely cooked through and the glaze thickens.
- Garnish with sesame seeds and serve immediately.
Tips from the ZestyPlate Kitchen
- Pat the salmon dry before glazing so it sears rather than steams.
- Cook over medium-low heat so the honey glaze thickens without burning.
- Spoon the glaze over the fish as it cooks to build up a glossy, sticky coating.
- Don't overcook — salmon is best just cooked through and still moist in the centre.
Frequently Asked Questions
Yes — the teriyaki glaze works beautifully with other firm fish, or even chicken. Adjust the cooking time to the protein.
Mirin or a dry white wine work, or simply leave it out and add a splash of water. The glaze will still be delicious.
Keep the heat moderate. Honey caramelises fast, so cook gently and watch it closely, adding a splash of water if it gets too thick.
Steamed rice and a simple vegetable like broccoli, bok choy or edamame make it a complete meal. Garnish with sesame and spring onion.
