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Glazed teriyaki salmon plated with spicy roast potatoes

Baked Honey Teriyaki Salmon with Melted Leeks:

Tender salmon, glistening honey teriyaki sauce, sweet and salty melted leeks... no one will believe you threw this together in under an hour with just a handful of staple ingredients!
Servings 2 people
Calories 871 kcal


  • 2 8-ounce salmon fillets
  • 1 large leek
  • 4 tablespoons unsalted butter
  • ½ to 1 teaspoon salt, depending on preference
  • 1 teaspoon sesame oil (feel free to substitute vegetable oil)
  • 1 tablespoon grated ginger
  • ½ cup honey
  • ½ cup soy sauce
  • cup rice vinegar


  • Preheat the oven to 400 degrees Fahrenheit (200 Celsius)
  • Thinly slice the leek’s stalk, and wash it thoroughly.
    Thinly slicing the white part of a leek on a wood cutting board
  • In a large pan, melt the butter and add the salt and leeks. Cook on low heat, stirring every few minutes, until very soft, about 30 minutes. (For normal melted leeks, you would cook them longer - but these will cook more under the salmon.)
    Pouring sliced leeks into a large pan with melted butter
  • Meanwhile, make the honey teriyaki sauce. In another pan, heat the sesame oil and add the grated ginger. Cook over medium heat until fragrant, 20 to 30 seconds.
    Frying ginger in sesame oil
  • Add the honey to the pan with the grated ginger and cook until it melts, then add the soy sauce and rice vinegar.
    Pouring rice vinegar into the sauce
  • Simmer over medium-high heat, stirring every few minutes, until it noticeably thickens and leaves a thin but viscous layer on the back of a spoon that doesn’t fill in after you run your finger through it. This should take about 20 minutes.
    Finger trail through teriyaki sauce on the back of a spoon
  • Prepare your salmon. Drizzle olive oil into a baking dish, then make leek beds for each piece of salmon. Place the salmon onto the leek beds, skin-side down. Brush a generous layer of honey teriyaki glaze over the salmon.
    Placing raw salmon onto a bed of melted leeks
  • Bake the salmon at 400 degrees Fahrenheit for about 5 to 6 minutes per ½ inch of thickness (height from top to bottom, not the width from side to side). The nice fat pieces pictured took about 18 minutes.
    Two glazed salmon fillets going into the oven
  • Halfway through the baking time (which depends on the thickness of your salmon), brush the fillets with another layer of glaze.
    Two baked honey teriyaki glazed salmon fillets in baking dish
  • When your salmon is done, brush it with teriyaki glaze one more time. Serve with the melted leeks, which will have absorbed some of the glaze drippings. Yum!
    Honey teriyaki glazed salmon on a bed of melted leeks