Honey Teriyaki Grilled Salmon

Skip the BS and go straight to the recipe here!


A combination of working in and eating at different restaurants is what really sparked my desire to begin cooking at home.  One of my first nights out in Pittsburgh after moving to the city was a dinner at Nakama.  While I believe the purpose is entertainment, I took the experience of being cooked in front of at the hibachi as a teaching lesson.  The chef that prepared my Salmon did so by pouring a sesame glaze over top as it finished cooking.  I remember watching the sauce cook down as it coated the fish, adding to the crispy and flavorful char of the final product.  Since then I've been using many techniques and recipes to add variety to how I cook Salmon.  This is one of my favorites!


My lovely wife takes most of the credit for inspiring this recipe.  She wanted to find a quick marinade to get the Salmon we had out of the freezer.  Little did she know this would quickly become a healthy weeknight dinner staple we have at least a few times every month.  While she was originally following Ina Garten's recipe here, I have since added a few more ingredients to put my own flavorful spin on the Salmon.


  • 4 to 6 fillets of Wild Salmon.
  • 6 tablespoons of Olive Oil.
  • 3 tablespoons of Teriyaki Sauce.
  • 2 tablespoons of Dijon Mustard.
  • 1 tablespoon of Honey.
  • 1/2 teaspoon chopped garlic.
  • Dash of Dill Weed Spice & Lemon to garnish (optional).


  • In a bowl whisk together the Olive Oil, Teriyaki Sauce, Dijon Mustard, Honey, and garlic.
  • Put thawed Salmon in a freezer bag or container and fill with 3/4 of the sauce and place in the fridge to marinate for 30 minutes to a day.
  • Set aside left over sauce and keep to brush on Salmon as it finishes cooking.
  • Sear the top side of each Salmon Fillet on a grill heated to 400F/205C for 3 to 5 minutes.
  • Flip the Salmon so the skin side is now on the grill, add a few dashes of Dill weed, and cook for another 4 or 5 minutes.
  • Carefully use your spatula to separate the Salmon from the skin stuck to the grill, plate, and serve quickly.



Wild Salmon has to be one of the healthiest things you can put in your body.  It's full of lean protein and healthy inflammation reducing Omega-3 fats.  Because of their soft muscle fiber, fish tend to require much less time marinating than other forms of lean protein.  This meal can be prepped a day in advance or thrown together on the fly.

If you don't have a grill these Salmon Fillets can be made up similarly by pan roasting them in a cast iron skillet.  Get your burner going to medium to medium high heat, sear for a few minutes, flip, and then finish in a 375F/190C preheated oven.