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Salmon Honey-Lemon Teriyaki

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“Mom cooks salmon so well,” my son often exclaims as he digs into the dish in front of him. Among the many ways I cook it, this Salmon Honey Lemon Teriyaki is one of my family’s most requested dishes.

Like most seafood and fish, salmon is considered healthy. Experts and studies reveal it is high in protein. Since I live on the east coast and we are nowhere near any coastal areas, I find the farm-raised salmon is more commonly found and priced reasonably in our neighborhood supermarkets.

Although a few years ago, my sister-in-law Alicia from Vancouver came for a family reunion here in America and brought with her a vacuum-sealed huge salmon fillet. It was my first time to try seafood from Canada and I was mesmerized with its fresh flavors. I vowed to have some if I ever visited Canada in the future.

But meanwhile, back here in my American kitchen I decided to cook this salmon with a honey-lemon teriyaki sauce.

I’ve mentioned before that in Japanese the term ‘teriyaki’ means to grill or roast in sugar and soy sauce. Well, I sort of did that, but not the grilled part. I baked the salmon fillet first. When it was nearly done, I poured the sweet sauce with hints of citrus over the fish. The sweet aroma of the steam from the salmon swept around me when I unwrapped the foil. As I sliced my fork through the meat, the silky salmon quivered and then stayed on till I took a mouthful.

And like all meals I prepare, this was wonderful paired with a bowl of boiled rice. The simple white rice was a terrific pairing for the succulent salmon fillet cooked in its Asian sauces.

My favorite way to cook any dish has always been the easy way. My second favorite way is to use ingredients I can find in my kitchen. This Salmon Honey Lemon Teriyaki met these two criteria in a most divine way.

Salmon Honey-Lemon Teriyaki

Salmon is popular and easy to find. It is also a favorite seafood at our home. This Salmon Honey Lemon Teriyaki hits the spot every time I make it for my family. It's also one of the easiest dishes that comes out of my kitchen. Simply bake a fresh, salmon fillet. Then pour the sweet-salty teriyaki sauce over it. Serve this warm with boiled rice. This is an Asian In America recipe. Serves 2 to 4.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dinner, Fish, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Salmon Honey Lemon Teriyaki
Servings: 4 people
Calories: 49kcal
Author: Elizabeth Ann Quirino


  • Oven-proof baking pan: 8 x 8 inches or 9 x 11 inches


  • 1 pound fresh salmon fillet
  • 2 whole lemons divided, use juice from 1, use the second for sauce
  • 2 cloves garlic minced
  • 1/2 teaspoon minced fresh ginger minced fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 stalks scallions sliced
  • 2 Tablespoons honey for sauce
  • 1/4 cup toyo (soy sauce) for sauce
  • 1 Tablespoon brown sugar for sauce
  • for serving:boiled rice


  • Marinate the salmon fillets with the juice of one lemon, fresh garlic, fresh ginger, salt and black pepper powder for 20 to 30 minutes. Set aside.
  • Mix together in a bowl the teriyaki sauce ingredients: lemon juice, honey, soy sauce and brown sugar. Set aside.
  • Pre-heat oven to 375 F.
  • Place the salmon fillets in a pre-greased baking pan (glass or metal) about 8 x 8 inches. Cover with aluminum foil. Bake at 375 F degrees for 25 minutes.
  • At the last 2 minutes of cooking, remove the foil cover. Pour the teriyaki sauce all over the fillet. Continue cooking uncovered for 2 minutes more till top is brown and looks glossy.
  • Garnish with chopped scallions and more lemon slices. Serve warm with rice.
  • Cook's Comments: if lemon is not available, use calamansi (the Filipino lime) as a substitute.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 49kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 17mg | Fiber: 1g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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