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.
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.
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.
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.