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Teriyaki Glazed Salmon Dinner Recipe

5 from 1 vote
Prep5 mins
Total15 mins
Servings5
This Teriyaki Glazed Salmon is marinated and topped with a deliciously sweet and tangy sauce that's so simple to make. Pair with your favorite vegetables, some rice, or a salad and enjoy!
Calories: 269kcal
Author: Courtney Paige

Equipment

  • Grill or oven
  • Plastic storage bag or bowl
  • Whisk
  • Meat Thermometer
  • Measuring cups and spoons
  • skillet

Ingredients

  • 1 salmon filet, (approx 1.8lbs)
  • 1 tbsp spicy honey
  • 1 tbsp hot sauce
  • ½ cup soyaki sauce
  • ½ tsp cornstarch

Instructions

  • Add soyaki sauce, hot honey, and hot sauce to a plastic bag or bowl and mix together. Then, add your salmon filets and marinate for 12-18 hours.
  • Once you’re ready to grill the salmon, heat the grill. Or, if you are going to use the oven, preheat to 425°F. Place salmon on a grill rack/in oven safe dish and brush with the remainder of the marinade. Salmon should cook until internal temperature reaches 145°F. (This is typically 6-8 minutes on the grill.)
  • While salmon is cooking, make more sauce by combining soyaki sauce, hot honey, and hot sauce in a saucepan over medium heat. Whisk together.
  • Add cornstarch and turn the heat up to a boil, stirring constantly. After sauce reaches boiling, turn it to medium-low heat and let thicken. Depending on how thick you want the sauce, add more/less cornstarch.
  • After salmon is cooked, remove from the grill/oven and top with your sauce.
  • Enjoy this delicious salmon with other side dishes!
  • Option: If you're not marinating the salmon prior, you can make the sauce first, brush it on the salmon prior to grilling, and then top the salmon with the remainder of the sauce after it's grilled!

Notes

Buying quality salmon will make a real difference in this recipe. Sometimes it’s hard to find fish without small bones in it. I find that Costco has really great quality fish for an affordable price.
Depending on the types or brands of sauces you use, they might combine slightly differently. Feel free to add a little more cornstarch or arrowroot powder to make the sauce to thicker.
I also can't stress how important a meat thermometer is. It will help you ensure your salmon is cooked thoroughly. You'll want it to reach an internal temperature of 145°F. If you consume raw fish, you increase your risk for foodborne illness. The last thing I would ever want is one of you getting sick! 
Lastly, if you’re marinating the fish, DO NOT use the leftover marinade as sauce. It has been soaking in raw fish and will not be good for consumption.