Honey-Glazed Teriyaki Salmon with Gingered Asparagus
Perfectly seared salmon fillets coated in a sweet-tangy teriyaki glaze, served alongside tender asparagus with fresh ginger. This asian-inspired seafood (gluten-free) ready in about 35 minutes pairs (6 oz each), skin-on salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 clove minced garlic
- 1 tbsp grated fresh ginger
- 1 lb, trimmed asparagus
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 minced garlic clove, and 1 tbsp grated fresh ginger in a small bowl to make the glaze.
- Step 2: Pat salmon fillets dry and season with 1/4 tsp salt and 1/4 tsp black pepper on both sides. Heat 1 tsp sesame oil in a large non-stick skillet over medium-high heat until shimmering.
- Step 3: Place salmon skin-side down in skillet and cook for 5 minutes without moving until skin is crisp and golden brown.
- Step 4: Carefully flip salmon and spoon 1/4 of the glaze over each fillet. Cook for 3-4 minutes more until salmon reaches 125°F internal temperature and glaze is bubbling.
- Step 5: While salmon cooks, toss 1 lb trimmed asparagus with 1/2 tsp sesame oil and 1/4 tsp salt. Spread on a baking sheet and roast at 400°F for 12-15 minutes until tender-crisp.
- Step 6: Brush remaining glaze over salmon and serve immediately with roasted asparagus, sprinkled with 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Glazed Teriyaki Salmon with Gingered Asparagus take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Glazed Teriyaki Salmon with Gingered Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Honey-Glazed Teriyaki Salmon with Gingered Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Glazed Teriyaki Salmon with Gingered Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Glazed Teriyaki Salmon with Gingered Asparagus gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
