Teriyaki Glazed Salmon Filet

This Teriyaki Glazed Salmon Filet is the perfect summer meal. It’s amazing for an easy but delicious weeknight dinner.

A Note from Teri on Teriyaki Glazed Salmon

I absolutely love to gild the lily when cooking, but it is so nice to have a fabulous recipe you can whip up in no time. This teriyaki glazed salmon recipe is perfect for an easy dinner that feels like you went all out for it.

I am obsessed with this honey soy sauce. It is a magic elixir with lime, rice vinegar, tamari and a bit of honey. As we were working on the recipe, we played around with keeping it thinner and not thickening it, but ultimately we found a goldilocks middle that is just absolutely perfect. You can enjoy it on everything. It would be the perfect addition to a blanched green bean for an elevated vegetable side to a summer platter.

We served our teriyaki glazed salmon with rice but it would be lovely with quinoa, alongside vegetables like green beans, asparagus , or sugar snap peas. It’s the perfect dinner, and then it makes even better leftovers.

Ingredients & Variations

• Uncooked white rice – you could also serve this with quinoa or couscous
• Kosher salt
• Extra-virgin olive oil
• Soy sauce or tamari 
• Honey
• Rice wine vinegar
• Fresh lime juice
• Garlic clove
• Chili crisp or sambal oelek
• Green beans or sugar snap peas – when in season, you could also do asparagus
• Salmon filets 
• Cornstarch – you can also use arrowroot
• Toasted sesame seeds

How to Make This Teriyaki Glazed Salmon

Step One: Make Rice and Sauce

Rinse rice well until the water runs clear then add it to a pot along with 2 ¼ cups water, a pinch of salt, and a splash of olive oil. Cook according to package directions. When done, turn the heat off, fluff the rice with a fork then cover the pot and let rest.

While the rice is cooking, place the soy sauce, honey, rice wine vinegar, lime juice, garlic, and chili crisp or sambal oelek in a small bowl and whisk together until well-combined.

Step Two: Saute the Green Beans and Salmon

While the rice is cooking, add a tablespoon of olive oil to a large nonstick pan over medium heat and saute your green beans for 4 minutes, or until the vegetables have slightly softened and become vibrant in color. Remove the green beans from the pan and set aside. 

Add the reserved sauce to a small saucepan over medium heat and cook to warm, about 4 minutes. To make a thicker glaze, while the sauce is warming, make a slurry of the cornstarch or arrowroot powder and a splash of cold water in a small bowl. The cold water helps ensure there are no clumps in your sauce, and it helps with even thickening. Add the slurry to the sauce and stir or whisk together until the sauce has thickened. Remove from heat. 

Sprinkle a pinch of salt on each piece of salmon. Add 2 tablespoons of olive oil to the same pan over medium-high heat and add the salmon filets, flesh side down. Saute the salmon for 3 minutes per side for medium-rare or 4 minutes per side if you prefer a medium cook. 

Step Three: Heat Sauce and Serve

While the salmon finishes cooking, reheat the sauce slightly.

To serve, spread some rice on the bottom of a plate and place a salmon filet on top with the green beans. Spoon the warm honey-soy sauce or glaze over the salmon and green beans, and sprinkle a big pinch of toasted sesame seeds over top. Enjoy! 

How to Store Your Teriyaki Glazed Salmon

This salmon makes delicious leftovers. Once cooled, store it in an airtight container. Enjoy cold for breakfast or in a salmon rice bowl for lunch the next day!

Try These Other Salmon Recipes

• Greek Quinoa Salad with Salmon
• The Best Crispy Rice & Salmon Bowl Recipe
• Salmon with Coconut Curry Broth
• A Fabulous Middle Eastern Salmon Burger Recipe

If you make this Teriyaki Glazed Recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!

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