Best 3 Honey Teriyaki Salmon Recipes
Honey teriyaki salmon is a sweet and savory dish that is a favorite among seafood lovers. The salmon is marinated in a mixture of soy sauce, mirin, sake, brown sugar, and honey, then grilled or baked until cooked through. The result is a moist, tender, and flavorful fish that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, honey teriyaki salmon is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
HONEY GINGER TERIYAKI SALMON
Make and share this Honey Ginger Teriyaki Salmon recipe from Food.com.
Provided by Sharon123
Categories Japanese
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup.
- Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water.
- In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes.
- Preheat broiler.
- Line a broiler pan and rack with foil.
- Arrange fish on rack in a single layer, not touching each other.
- Brush with melted butter, and sprinkle with salt and pepper.
- For a 1/2" steak, it should be 2" away from the heat.
- Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.
GRILLED GINGER-TERIYAKI SALMON WITH HONEY-MANGO SALSA
It's magic from the grill. Salmon gets jazzed with a mighty marinade and a mango salsa.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
- In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
- Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
- Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 65 mg, Fiber 1 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 15 g, TransFat 0 g
HONEY TERIYAKI SALMON
If you like salmon, you'll love this recipe! This is another recipe my husband developed based on one of our restaurant favorites. This is now about the only way we eat salmon. Even our 1 and 4 year olds eat this.
Provided by erinBOberrin
Categories Healthy
Time 8h12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a large ziploc bag, marinate salmon in teriyaki at least 4 hours, or overnight.
- Preheat grill on high.
- Place salmon meat side down on grill for 3 minutes.
- Rotate 1/4 turn (don't flip), cook 3 minutes.
- Flip so skin side is now down.
- Brush with honey.
- Cook 6 minutes, or until no longer pink.
Tips:
- Choose the right salmon: Look for fresh, wild-caught salmon that is firm and has a vibrant color.
- Marinate the salmon: Marinating the salmon in a mixture of honey, teriyaki sauce, and other seasonings helps to infuse it with flavor and keep it moist during cooking.
- Cook the salmon properly: Salmon is a delicate fish, so it is important to cook it carefully. The best way to cook salmon is to bake it in the oven or grill it over medium heat.
- Don't overcook the salmon: Overcooked salmon will be dry and tough. Cook the salmon until it is just cooked through, or until it reaches an internal temperature of 145 degrees Fahrenheit.
- Serve the salmon with your favorite sides: Honey teriyaki salmon can be served with a variety of sides, such as rice, vegetables, or salad.
Conclusion:
Honey teriyaki salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. By following these tips, you can make sure that your honey teriyaki salmon turns out perfectly every time.
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