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Sunday, March 10, 2013

Salmon-Honey Teriyaki

Salmon-Honey Teriyaki
Salmon-Honey Teriyaki
I am the only person in my house who likes salmon.

Eek! Saying it out loud makes it real. But I don't get it. Now, it's funny, because youngest will tell me that he likes salmon (he's a big lover of pretty much any "white" fish). He'll go so far as taking a bite or two of it when I make it. He'll smile and nod his head, eyebrows raised. But two bites is about as far as it ever goes. Apparently he likes it in moderation. So, let me put that another way:

I am the only person in my house who likes salmon in excess. I may even love it. Okay, I do.
Salmon-Honey Teriyaki
As in, I would happily eat it almost every day of the week. And I would definitely like this salmon on my weekly menu. I mean - do you SEE that beautifully lacquered piece of fish? I'm not gonna lie, happy sounds resonated from somewhere deep down inside of me while I was eating this. I'd say happy enough to convince the salmon-shunners that they were missing out on one of the best foods on the planet.

They ignored me. Their loss.

I hope you won't ignore me, though. You don't want to miss out on making happy noises. Primal, gutteral happy noises.
Salmon-Honey Teriyaki
I like to serve this Salmon-Honey Teriyaki with dark, leafy greens—that's Stir-Fried Rainbow Chard that you see in the photos! Find more ways to prepare salmon, and grab some more recipe ideas (like Roasted Salmon with a Burgundy-Balsamic Glaze or maybe this Spice-Dusted Salmon with Absinthe-Tarragon Beurre Blanc) on my fish and seafood recipes page.

yield: serves 4print recipe
Salmon-Honey Teriyaki

Salmon-Honey Teriyaki

prep time: 1 hour and 5 MINScook time: 6 MINStotal time: 1 hours and 11 mins
Salmon coated in a sweet, sticky honey teriyaki glaze.


  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons mirin (Japanese sweet rice wine)
  • 3 tablespoons sake
  • 2 tablespoons honey
  • 4 (4 ounces each) skinless salmon fillets
  • 2 teaspoons cooking oil


  1. Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
  2. Remove the salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
  3. Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
  4. Use a fish spatula to carefully lift the salmon out of the pan and onto a serving plate.
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