Dinner · Japanese

Honey Teriyaki Salmon

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 28, 2026

This glossy, sweet-savory salmon comes together in one skillet in under 30 minutes. The honey teriyaki glaze caramelizes right in the pan, giving you restaurant-worthy flavor with almost no effort. Serve it over rice and dinner is sorted.

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Honey Teriyaki Salmon

Why you'll love this

  • Ready in under 20 minutes start to finish.
  • One skillet means barely any cleanup.
  • That sweet-savory glaze tastes like takeout at home.
  • Just six everyday ingredients.

EveryDayMeal recipe

Honey Teriyaki Salmon

Prep
5m
Cook
12m
Total
17m
Serves
2
Level
Easy

Ingredients

  • 1 lb salmon fillets
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons honey
  • 4 tablespoons sesame seeds

Equipment

  • Nonstick or heavy skillet
  • Small mixing bowl
  • Whisk
  • Fish spatula

Instructions

  1. In a small bowl, whisk together the soy sauce, sake, and honey until smooth and well blended, so the glaze coats evenly later.
  2. Pat the salmon dry with paper towels, then spoon some of the glaze over the fillets and let them sit for a few minutes while the skillet heats.
  3. Warm a skillet over medium-low heat and add the olive oil, swirling to coat the bottom so the salmon won't stick.
  4. Lay the salmon in the pan and cook on both sides, spooning the remaining glaze over the top, until the fish flakes easily and is cooked through, about 4 to 5 minutes per side.
  5. Keep cooking until the glaze thickens into a shiny, sticky coating, watching closely so the honey doesn't burn.
  6. Sprinkle generously with sesame seeds and serve right away over hot rice or steamed vegetables.

Tips from the kitchen

  • Pat the salmon very dry before cooking so it sears instead of steams and the glaze clings better.
  • Keep the heat at medium-low; honey scorches fast, and burnt glaze turns bitter.
  • Start the fillets skin-side down if your salmon has skin for crispier results and easier flipping.

Estimated nutrition per serving: 430 cal · 34g protein · 20g carbs · 24g fat

Make it your own

  • Swap sake for dry sherry or a splash of rice vinegar if you don't keep sake on hand.
  • Use maple syrup in place of honey for a slightly deeper sweetness.
  • Add a pinch of grated fresh ginger or garlic to the glaze for extra punch.

Storing & make-ahead

Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat or in the microwave in short bursts so it stays moist.

Good to know

Can I use frozen salmon?
Yes, just thaw it fully in the fridge and pat it very dry before cooking so the glaze sticks and the fish sears properly.
How do I know when the salmon is done?
It should flake easily with a fork and look opaque through the center, usually about 4 to 5 minutes per side on medium-low heat.
Can I make this gluten-free?
Absolutely. Use tamari or a certified gluten-free soy sauce in place of regular soy sauce.
What should I serve with it?
Steamed white rice soaks up the glaze beautifully, and a side of broccoli or snap peas rounds out the plate.

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