I think it might be more apt to name this dish Honey Teriyaki Charred Salmon! Even though I just pan fried the fish, thanks to the honey and teriyaki, you get a lovely charred appearance, reminiscent of a smoky, grilled piece of meat. Normally salmon is presented in all its blushing pink glory, but I love the look of black on pink!
Super-fast and easy, this is a perfect go-to meal for a weekday night. Serve it with some simple steamed carrots and broccoli, and you have your omega 3-packed, lo-carb meal for the night!
Ingredients for Honey Teriyaki Glazed Salmon:
- 2 Salmon Fillets
- 2 Tbsp Honey
- 3 Tbsp Teriyaki
- 4 Garlic cloves (smashed once with the back of a knife, no need to chop)
- Olive Oil
- Salt and Pepper to taste
- Lemon (optional)
- Place salmon skin-side down, in a bowl for the marinade.
- Combine honey, teriyaki, garlic and pepper in a small bowl, then pour over salmon. Lightly rub the marinade around the flesh of the salmon. Cover and leave to marinate in the refrigerator, at least 30 minutes. The longer it has to marinate, the better the flavor.
- When ready, remove salmon from marinade.
- Heat frying pan on medium-high heat. Add oil to pan.
- When pan is hot (oil is shimmering), add one piece of salmon, skin-side down to the pan and turn the heat down to medium low. As soon as you add the salmon, press it down with your spatula to prevent the skin from curling up.
- Do the same with the second piece of salmon.
- I like to salt at this stage, on the pan, with the flesh side on top whilst the skin is cooking.
- Whilst you cook both pieces, keep alternatively pressing down the top of each salmon to ensure even crisping of the skin. You would probably need 5-7 minutes (dependent on how thick your salmon is), just peek under the salmon to see if the skin is crispy enough. By this time, you will see that the flesh is mostly getting cooked as well.
- When skin is crispy, gently flip the salmon over, and cook it for another minute or two, depending on how you like your fish done. I like mine almost medium-rare, and I love when you can see flaky layers of such oily fish.
- Remove from heat, plate up with some steamed veggies, squeeze a dash of lemon (optional as the honey and teriyaki makes it flavourful enough) and you’re good to go!
Note: For this particular visual, i wanted the flesh to have a charred appearance, so i actually cooked it flesh side down for longer than a minute. By doing so, i “sacrificed” the crispy skin but got my BBQ Salmon look instead. If crispy skin is the bigger priority, then follow the instructions as above.