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30 Minutes or Less

5-Ingredient Baked Honey Teriyaki Salmon Recipe

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Close up image of a honey teriyaki salmon fillet on a plate with rice and sliced green onion.

My family and I are creatures of habit. When we find a meal we love, we stick to it. Our current favorites are my one-pan hunan chicken recipe and Instant Pot white chicken chili with gluten-free cornbread. We seriously eat those at least once a week!

However, as soon as this honey teriyaki salmon recipe came along, I instantly added it to our weekly rotation. My husband went crazy for this perfectly flaky and incredibly flavorful salmon! Served with rice and steamed veggies for a healthy, balanced, and satisfying meal.

honey teryaki salmon on a plate with rice, broccoli, green onion, and a lime.

What You’ll Need to Make Honey Teriyaki Salmon

Salmon: The star of our show – salmon brings a rich, flaky texture and a dose of omega-3 fatty acids to the dish. Opt for fresh, quality fillets for the best results.

Honey: A natural sweet touch – honey brings a luscious sweetness to the teriyaki sauce, balancing the savory elements.

Tamari or Soy Sauce: Tamari adds a gluten-free option for our sauce, while soy sauce brings that classic umami flavor. Choose based on your dietary preferences.

Fresh Ginger: Opt for fresh, not powdered ginger in this recipe! I like to buy my fresh ginger in bulk, then store it in the freezer until I need some. Then, I cut off a hunk of fresh ginger, peel off the skin, and grate it into the honey teriyaki sauce.

salmon fillets in a baking dish with salt on top
salmon fillets in a baking dish with honey teriyaki sauce
cooked honey teriyaki salmon in a baking dish

Tips and Tricks

  • Allow the salmon to marinate for at least 1 hour for optimal flavor infusion. For an extra boost, marinate it up to 8 hours for an even more succulent result.
  • While baking, spoon the sauce from the bottom of the dish over the salmon. This basting ensures that the fillets are coated in the delectable teriyaki goodness.
  • Use a meat thermometer to check the salmon’s internal temperature. Aim for 125°F for a perfectly cooked, moist fillet.
Honey teriyaki salmon flaked apart on a plate.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Opt for tamari instead of soy sauce to make this dish gluten-free while maintaining that savory teriyaki taste.

Make it Grain-Free: Serve the honey teriyaki salmon over cauliflower rice for a grain-free option, keeping it light and satisfying.

close-up overhead image of honey teriyaki salmon on a plate with rice.
5 from 1 vote

5-Ingredient Baked Honey Teriyaki Salmon Recipe

This honey teriyaki salmon recipe is my new favorite quick and easy weeknight meal! It comes together with just 5 ingredients, is packed with flavor, and super healthy too. The salmon is marinated then baked until perfectly flaky and tender every time!
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Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 4 6-8 ounce salmon fillets
  • salt, to taste
  • 1/4 cup tamari
  • 3 tablespoons honey
  • 2 garlic cloves, grated
  • 1-inch piece fresh ginger, peeled and grated

For serving:

  • 2 cups cooked rice
  • 1 crown broccoli, steamed
  • sliced green onion
  • sesame seeds

Instructions

  • Place the salmon skin side down in a large baking dish. Pat salmon fillets dry with a paper towel and lightly season with salt.
    honey teriyaki salmon step 1
  • In a small bowl, whisk together the tamari or soy sauce, honey, garlic, and ginger.
  • Pour the sauce over the salmon fillets, then cover the baking dish and refrigerate for at least 1 hour or up to 8 hours.
  • Preheat oven to 400° Fahrenheit and remove then uncover baking dish with salmon from the fridge.
  • Spoon the sauce from the bottom of the baking dish over the salmon, then bake for 10-12 minutes or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Assemble four bowls with rice and steamed broccoli, then place one salmon fillet into each bowl. Pour they honey teriyaki sauce over top of each fillet, then finish off the bowls with sliced green onion and sesame seeds.
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30 Minutes or Less

Blackened Salmon Bowls with Coconut Rice and Pineapple Salsa

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Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!

close-up image of three blackened salmon fillets on a plate.

What You’ll Need to Make Blackened Salmon with Coconut Rice and Pineapple Salsa

Salmon – I prefer either atlantic or king salmon fillets for this recipe! Those varieties are thicker, and cook up perfectly flaky and tender. Another common type of salmon you’ll find at most grocery stores is sockeye salmon. However, sockeye is very lean, and doesn’t have nearly as much flavor as atlantic or king salmon.

Fresh Pineapple – Peel, core, and finely dice fresh pineapple for your pineapple salsa! Pineapple is perfectly tangy and sweet, which helps to balance out the savory and spicy components of the rest of this dish. Not a pineapple fan? Try one cup of fresh diced mango instead.

White Rice – Make sure you use a long grain white rice for this coconut rice recipe. Any other type of rice won’t cook the same. I love this organic long grain white rice – it’s delicious! Though if you’re looking for a grain free option, sauté up some cauliflower rice in about a tablespoon of coconut oil, instead.

Blackened Seasoning – Sure, you can buy blackened seasoning from the store, but it’s just as easy to make yourself at home! It’s a simple blend of six spices, which you likely already have on-hand. And this way, when you make this blackened salmon seasoning blend yourself, you have complete control over the flavors. Feel free to add in as much or as little of each spice as you’d like!

close-up image of blackened salmon served over coconut rice with pineapple salsa on top.

Tips and Tricks

  • Not sure if your salmon is cooked through? Check by inserting a meat thermometer into the thickest part of one of the salmon fillets. If the thermometer reads a minimum of 120° Fahrenheit, then your salmon is fully cooked and ready to eat!
  • Avoid heating your skillet to too high a temperature before cooking the salmon. I know this recipe is for blackened salmon, but we mostly achieve that blackened look through the seasonings we use. Not by cooking at a high temperature, which could easily burn and overcook our salmon fillets.
  • Switch up this recipe anyway you’d like! If you don’t like salmon, you can replace it with whatever fish you prefer. Blackened mahi mahi, halibut, or even red snapper would all taste delicious!
overhead image of a blackened salmon bowl with pineapple salsa and coconut rice on the side.

This Blackened Salmon Recipe is…

Blackened Salmon with Coconut Rice and Pineapple Salsa
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Blackened Salmon with Coconut Rice and Pineapple Salsa

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Perfectly cooked and seasoned blackened salmon, served over coconut rice with a fresh pineapple salsa! This delicious dinner recipe is surprisingly easy to make, and comes together in about 30 minutes. It’s full of flavor, super healthy, and will quickly become a family favorite!

Ingredients

  • For the pineapple salsa:

  • 1 cup finely diced fresh pineapple

  • 1/2 red bell pepper, finely diced

  • 1/4 cup finely diced red onion

  • 1 jalapeño, seeded and finely diced

  • 3 tablespoons fresh cilantro, finely chopped

  • 1 tablespoon lime juice

  • 1/4 teaspoon salt

  • For the coconut rice:

  • 2 cups long grain white rice

  • 1 (13.5 ounce) can coconut milk

  • 1 1/4 cup coconut water, or plain water

  • pinch of salt

  • For the blackened seasoning:

  • 3 tablespoons smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • pinch of cayenne pepper, optional

  • For the salmon:

  • 4 (6 ounce) salmon fillets

  • 2 tablespoons avocado oil

Directions

  • Start by making the pineapple salsa by adding all salsa ingredients to a bowl and mixing to combine. Set aside, leaving the flavors to develop and intensify while you prepare the rest of this dish.
  • Now, make the coconut rice by adding all coconut rice ingredients to a small saucepan over medium heat. Bring rice to a boil, then reduce to a simmer and cover. Simmer for 15 minutes, then remove from heat and fluff with a fork.
  • While the rice cooks, prepare the blackened seasoning by adding all seasoning ingredients to a small bowl and mixing to combine.
  • Pat salmon fillets dry with a paper towel, then sprinkle flesh side with blackened seasoning.
  • Heat oil in a large skillet over medium heat. Once oil is hot, place salmon fillets in skillet, flesh side down, and cook 2-3 minutes. Then, flip salmon and cook 6-7 minutes, or until internal temperate of salmon reaches 120° Fahrenheit.
  • Divide the coconut rice between four bowls, place a salmon fillet into each bowl, then top the bowls with pineapple salsa.

Recipe Video

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