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To make Honey Teriyaki Glazed Salmon, gather these ingredients: - 4 salmon fillets (about 6 ounces each) - 1/4 cup soy sauce (low sodium preferred) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon freshly grated ginger - 2 garlic cloves, minced - 1 tablespoon sesame oil - 2 green onions, finely sliced (for garnish) - Sesame seeds for garnish (optional) - Salt and pepper to taste Using high-quality ingredients makes a big difference. I suggest using fresh salmon. Look for bright, firm fillets. Low-sodium soy sauce adds flavor without too much salt. Pure honey gives the glaze a rich sweetness. Fresh ginger and garlic will make your dish pop. Always choose fresh herbs for the best taste. You can easily swap some ingredients if needed. If you don’t have low-sodium soy sauce, regular soy sauce works too, but cut back on salt. Maple syrup can replace honey for a different sweetness. Rice vinegar can be swapped with apple cider vinegar if that’s what you have. No fresh ginger? Ground ginger can work in a pinch, but use less. Get creative with what you have in your pantry! For more details, check the Full Recipe. Making the teriyaki glaze is simple. First, gather your ingredients: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon freshly grated ginger - 2 garlic cloves, minced - 1 tablespoon sesame oil In a medium bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Mix well until everything is smooth and combined. This glaze will give your salmon a sweet and savory flavor. Save half of the glaze for later. Now it's time to marinate the salmon. Take your four salmon fillets, about 6 ounces each. Place them in a shallow dish. Pour half of the teriyaki glaze over the salmon, ensuring it covers all sides. This step infuses the salmon with flavor. Cover the dish and let it sit in the fridge for at least 30 minutes. For even better taste, let it marinate for up to 2 hours. You can cook the salmon in two ways: baking or grilling. Both methods work well, but they give slightly different results. Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Remove the salmon from the marinade and sprinkle a pinch of salt and pepper on top. Place the salmon on the baking sheet and bake for about 12-15 minutes. The fish is done when it flakes easily with a fork. Grilling: If you prefer grilling, preheat your grill. Oil the grates to avoid sticking. Remove the salmon from the marinade and season with salt and pepper. Grill each fillet for about 4-5 minutes per side. Brush with the reserved glaze halfway through cooking. This gives the salmon a nice char and enhances the flavor. Both methods create a delicious Honey Teriyaki Glazed Salmon that you will love. For the full recipe, check the earlier section. To get the best glaze, you need the right balance. Mix equal parts soy sauce and honey. This mix should be thick but not too sticky. If it’s too runny, add more honey. If it’s too thick, add a drop of water. Stir well until you see a smooth blend. This glaze will cling to the salmon nicely. Salmon comes in many cuts. The thicker the fillet, the longer it needs to cook. For standard fillets, cook for 12-15 minutes in the oven. If you have thinner pieces, check them after 8-10 minutes. For grilling, thinner fillets take about 3-4 minutes per side. Always check for flakiness to know if it’s done. Serve your salmon with rice or quinoa. These sides soak up the extra glaze well. You can also add steamed vegetables like broccoli or snap peas. A fresh salad with a light dressing complements the meal. For a fun twist, try it in a taco with fresh slaw. You can find the full recipe to explore more ideas! {{image_2}} You can change up the marinade for your Honey Teriyaki Glazed Salmon. Try adding orange juice for a citrus twist. You can also use maple syrup instead of honey for a deeper flavor. If you like a bit of heat, add red pepper flakes. This will give your salmon a spicy kick. If you want to switch proteins, chicken works well with this glaze. Tofu is another great choice for a vegetarian option. For vegetables, try bell peppers, zucchini, or asparagus. These veggies grill up nicely and soak in the flavor. You can also roast them in the oven alongside your salmon. To make your dish even better, add sesame seeds or chopped nuts for crunch. Fresh herbs like cilantro or basil can brighten the flavor. You might also consider a splash of lime juice just before serving. This adds a fresh zing that balances the sweetness of the glaze. Don’t forget to check the Full Recipe for all the details on how to prepare this delicious meal! To store leftover honey teriyaki glazed salmon, let it cool first. Then, place it in an airtight container. This keeps the salmon fresh. Make sure to add any leftover glaze too. Store it in the fridge for up to three days. When you are ready to eat it again, you want to ensure it tastes just as good. When reheating your salmon, keep it moist. The best way is to use the oven. Preheat your oven to 275°F (135°C). Place the salmon on a baking dish. Add a splash of water or broth to keep it juicy. Cover it with foil to trap steam. Heat for about 15 minutes or until warm. You can also use a microwave. Just heat for 30 seconds, then check. Repeat until warm, but be careful not to overcook it. If you want to freeze your salmon, do it right after cooking. First, let it cool completely. Then, wrap each fillet tightly in plastic wrap. Place the wrapped fillets in a freezer-safe bag. Remove as much air as possible. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat using the tips above. Enjoy your delicious salmon whenever you wish! For the full recipe, check out the section above. The best way to check if salmon is done is by using a fork. Gently flake the salmon at the thickest part. If it flakes easily, it’s ready. You can also use a meat thermometer. The internal temperature should reach 145°F (63°C). If you don't have a thermometer, look for a bright pink color. It should not be translucent. Yes, you can prepare Honey Teriyaki Glazed Salmon in advance. Marinate the salmon fillets in the teriyaki glaze for up to 2 hours. After marinating, you can cook it right away or store it in the fridge. You can also cook it ahead and reheat it later. Just keep the cooked salmon in an airtight container. You can store leftover Honey Teriyaki Glazed Salmon in the fridge for up to 3 days. Make sure it’s in an airtight container to keep it fresh. If you want to keep it longer, freeze the salmon. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. For the full recipe, refer to the earlier section. Honey teriyaki glazed salmon is a tasty dish everyone can enjoy. We covered ingredients, preparation, and cooking methods. You learned how to create a perfect glaze and adjust cooking times. We also shared tips for serving and storing leftovers. Try different marinades or even other proteins for variety. This dish is easy and fun to make. Enjoy your cooking adventure!

Honey Teriyaki Glazed Salmon

Discover the delicious recipe for Honey Teriyaki Glazed Salmon that’s sure to impress! This easy-to-follow dish pairs succulent salmon fillets with a sweet and savory teriyaki glaze made from soy sauce, honey, and fresh ginger. Perfect for a weeknight dinner or a special occasion, it’s a healthy option that everyone will love. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1/4 cup soy sauce (low sodium preferred)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon freshly grated ginger

2 garlic cloves, minced

1 tablespoon sesame oil

2 green onions, finely sliced (for garnish)

Sesame seeds for garnish (optional)

Salt and pepper to taste

Instructions
 

In a medium mixing bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until fully combined. This will be your teriyaki glaze.

    Place the salmon fillets in a shallow dish and pour half of the glaze over them. Save the other half for later. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

      Preheat your grill or oven to 400°F (200°C). If using a grill, oil the grates to prevent sticking.

        Remove the salmon from the marinade and season it with a pinch of salt and pepper.

          If using an oven, place the salmon on a lined baking sheet and bake for about 12-15 minutes, or until the salmon flakes easily with a fork. For grilling, cook each fillet for about 4-5 minutes per side, brushing with the reserved glaze halfway through cooking.

            Ensure the salmon is cooked to your desired doneness, then remove from the heat.

              Serve succulent salmon fillets on a plate, drizzling the remaining teriyaki glaze over the top.

                Garnish with sliced green onions and a sprinkle of sesame seeds for added crunch.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4