Easy 20-Minute Honey Teriyaki Salmon Recipe

Pat the salmon fillets completely dry with paper towels and season both sides lightly with salt and black pepper. Drying the skin is essential for getting a crisp sear and preventing the fish from steaming in the pan.

In a small bowl, whisk together the low-sodium soy sauce, honey, mirin, minced garlic, and grated ginger until the honey is fully dissolved. Set this glaze mixture aside near your stove so it is ready to pour when needed.

Heat the olive oil in a large non-stick skillet over medium-high heat until the oil shimmers. Carefully place the salmon fillets skin-side down in the hot pan and press gently with a spatula for a few seconds to ensure even contact.

Cook the salmon undisturbed for 4 to 5 minutes, or until the skin is crispy and the flesh has cooked about halfway up the sides. Carefully flip the fillets over to the flesh side and cook for another 2 minutes.

Reduce the heat to medium and pour the prepared honey teriyaki glaze directly into the skillet. Let the sauce bubble and reduce for 1 to 2 minutes, spooning the glaze continuously over the salmon until it becomes thick and glossy.

Remove the skillet from the heat and transfer the salmon to serving plates. Drizzle the remaining pan glaze over the top, and garnish with toasted sesame seeds and sliced green onions before serving with steamed rice.