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Salmon Honey Teriyaki

Posted Feb 06 2013 6:19am

Today I am celebrating my friend, Jaden , on her brand new cookbook, Healthy Asian Favorites !

If you guys can remember, last year about this time I flew to Florida with my friends Todd & Diane to help Jaden shoot all the photographs for this cookbook!! I can’t believe it’s finally out and it’s really neat to think I played just the tiniest of roles in the final product. It’s really a cool feeling to see it come to life as the beautiful book it is now! And the recipes? Oh my gosh. You guys, they are all so good. And easy. And healthy. You’re just going to love it.

Today I’m sharing one of my favorite recipes from the book, Salmon Honey Teriyaki. I love this recipe because of how easy it is! Just a couple simple ingredients is all you need for this fabulous weeknight meal.

Honey, mirin {Japanese rice wine}, soy sauce and sake all are you need to make this delicious honey teriyaki marinade.

A few months ago, Jaden sent me some of her special rice bran oil to play around in the kitchen with and ever since then I’ve been hooked. It’s great for high heat frying or sauteing because it has a very high smoke point and totally neutral taste. I used that to cook the salmon in today and it worked great.

Oh salmon, how I love thee.

I’m convinced I could eat this fish every day for the rest of my life and be completely happy. It’s delicious and oh-so-good for us.

After letting my salmon marinate for a couple hours while I finished work, I threw it on my sizzling skillet. I also made some brown rice and the Bok Choy with Garlic and Ginger recipe in the book to go with the salmon. It was a really good decision and made for a superb dinner!

I hope you guys enjoy this recipe straight out of Steamy Kitchen’s Healthy Asian Favorites ! It’s going to become a staple in this house, for sure.

Salmon Honey Teriyaki

serves 4 {Adam and I ate the entire thing ourselves!}

from Steamy Kitchen’s Healthy Asian Favorites


1 lb fresh salmon fillet

3 tbsp soy sauce

3 tbsp mirin (Japanese sweet rice wine)

3 tbsp sake

2 tbsp honey

2 tsp cooking oil


Combine the soy sauce, mirin, honey, and sake in a resealable plastic bag. Add the salmon and mix well to coat. Place in the fridge to let marinate for 1 hour or up to 8 hours.

After salmon has marinated, remove from fridge and bag, reserving the marinade. Heat the cooking oil in a large skillet or frying pan over medium heat. When hot, add the salmon and sear for about 2 minutes per side. Turn the heat to low and add the remaining marinade. Cover and cook for 4-5 minutes, until cooked through.


active time — 15 minutes

total time — ~3 hours

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