Easy Honey Teriyaki Glazed Salmon Baked in Foil 

·

Baked salmon is an incredibly easy and quick dinner! This Easy Honey Teriyaki Glazed Salmon Baked in Foil is not only absolutely delicious, it has almost no clean up after dinner! We love an easy recipe that’s also no mess!

Honey Teriyaki Salmon served on a blue and white plate with a green salad as a side along with a fork and napkin.

I LOVE  baking different meats and vegetables in foil packets in the oven. The meat turns out so beautifully and it saves so much time for clean up later. It’s one of my favorite ways to cook dinner. I am always looking for different ideas and ways to incorporate a foil packet, and this recipe is no different. Salmon is such an easy protein to prepare and it’s so good for you with its fatty acids. And it cooks so quickly with such simple ingredients. And as far as fish goes, it’s pretty mild in flavor, so it’s a pretty good family meal option. Let’s get cooking on our honey-teriyaki salmon!

Ingredients

Ingredients for honey teriyaki salmon packets including lemon, honey, Sriacha sauce, garlic, soy sauce, salmon and brown sugar.

Salmon

  • Salmon filets (I get skinless filets. But if your salmon has skin, make sure to put the skin side down.) You need about a pound of salmon. 
  • Salt
  • Pepper
  • Extra Virgin Olive Oil

Salmon Glaze – Honey Teriyaki Sauce

  • Low Sodium Soy Sauce
  • Brown Sugar
  • Honey
  • Garlic
  • Sriracha Sauce
  • Lemon Juice

Garnish (Optional)

  • Sesame Seeds (Optional)
  • Green Onion (Optional)

Frozen  Salmon

I do use frozen salmon quite a bit! It will stay in the freezer really well for 3-6 months, and optimally use it by the three-month mark. When salmon is on sale, I stock up and it’s a great way to save a little money along the way. Frozen fish is a great thing to have in the freezer for quick dinners!

To Freeze Salmon:

To freeze salmon, let’s make sure we are doing it the right way. I like to wrap my salmon tightly in layers of plastic wrap to prevent freezer burn and ice crystals. Additionally, I’ll put the wrapped salmon in a freezer-safe container or in large freezer bags for best results. Proper storage in the freezer is super important for a longer shelf life. It’s also important to keep the salmon in the coldest part of the freezer, not in the doors that open and shut often. Make sure to mark the date of freezing on your salmon too so you can keep track of how long it’s been in the freezer.

Thawing Salmon

I use frozen salmon filets quite a bit for this recipe. The little frozen filets are one of the easiest ways to prepare salmon. I like that the store-bought vacuum-sealed salmon are packaged individually. There are a few different ways to defrost fish. Usually, they are quite thin, and so to thaw salmon, I simply fill a bowl of cold water and put the individually wrapped, frozen filets into the cold water (Never hot water!) for about 10-15 minutes. The absolute safest method to thaw salmon (or anything) is to let it thaw in the refrigerator to hinder bacterial growth, but that takes some time, which I don’t always have! Either defrosting method will work just fine. 

No way am I dealing with a whole salmon with those little bright eyes staying at you?! Nope nope nope.

Honey Teriyaki salmon on a cutting board and ready to eat with foil peeled back

Cooking Instructions

Step 1

First thing, preheat your oven to 375*.

Step 2

Lay out your foil sheet on a baking sheet and put salmon in the center of the packet. I think keeping the packet on a baking sheet is the best way to ensure that the oven stays clean if the foil packet were to leak into the oven. 

Step 3

Two salmon filets seasoned with salt and pepper with a little bit of olive oil on aluminum foil

Season the top of your salmon with salt, pepper, and extra virgin olive oil.

Step 4

Foil packet on a baking sheet

Close up your foil packet and Bake for 20 minutes in foil at 375*. If your salmon is thicker than a half inch, adjust your cooking time to add in more minutes of cooking time! Make sure you are cooking your salmon all the way through because the later time under the boiler isn’t going to cook it much further, it’s just to thicken up the glaze. So add in a little extra time if you need it. 

Step 5

A bowl with honey teriyaki glaze mixed up and ready to pour

While the salmon is baking, mix together low-sodium soy sauce, brown sugar, honey, garlic, lemon juice, and Sriracha sauce in a small glass bowl.  

Step 6

Raw salmon in a foil packet with a honey teriyaki glaze poured on top of the fish.

Once the 20 minutes of baking is completed remove the salmon from the oven and turn on the broiler on high. 

Step 7

Salmon broiling with the honey teriyaki glaze on top

Peel back the aluminum foil and pour the glaze over the salmon and put it under the broiler (without putting the foil back over the top of the foil packet). Broil for 2-4 minutes until nicely browned and glaze is bubbly and thick.

Step 8

Honey Teriyaki salmon finished under broiler and ready to eat with foil peeled back

Remove from oven. Then, if desired, top with sesame seeds and sliced green onion, and serve immediately. 

Side Dish Suggestions:

We serve this with jasmine rice or cauliflower rice at our house. And I add in some simple veggies on the side like this Simple Roasted Asparagus! It’s also wonderful with a simple green salad! This is a perfect summer meal.

Recommended Equipment

This post contains affiliate links. If you purchase something from those links, I may make a small commission. See our full Disclosure and Disclaimer Policy here.

  • Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
  • Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and they stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
  • Glass Mixing Bowls – This is a nesting set of glass bowls. I find I can’t have enough glass bowls in my kitchen!
  • Fish Turner Spatula – This is my favorite kind of spatula. Technically it’s for fish, but I use it all the time for baking! I love it and have several. I rarely reach for a regular spatula anymore!
  • Airtight Food Storage Containers – These are fantastic. They keep food air-tight and fresh so well!
  • Aluminum Foil Pre-Cut Sheets – These pre-cut sheets of aluminum foil are just so convenient! It’s totally a luxury, but I love it and I feel like it saves me time AND saves me from using too much foil!

Substitutions, Modifications, and Variations

This recipe is just a framework. I love it exactly like it is, but feel free to make all kinds of substitutions, modifications, and variations! The sky is the limit! Play around until you find your perfect flavor profile!

Substitutions

Salmon

Feel free to substitute the salmon for chicken if seafood really isn’t your thing! I have not tried this recipe with other types of fish, but the salmon holds up so well it’s the best choice I think.

Spicy

This sauce/glaze is a little spicy. Feel free to omit the Sriracha sauce to take it down to a milder flavor with no heat. 

Modifications

Feel free to modify this recipe to whatever specific diet you need! Some people don’t like added sugar, some don’t like lemon juice. It’s totally up to you. You can easily omit ingredients and add others! 

Aluminum Foil

Also, if you don’t have any aluminum foil on hand, feel free to use parchment paper. And if you don’t have either, you can just make this recipe in a glass baking dish, no problem, just make sure it’s a relatively shallow pan.

Gluten-Free Modifications

This recipe is already gluten-free! Yay!

Dairy Free

This recipe is also dairy-free already! No modifications are needed! YAY!

Variations

If you have fresh ginger on hand, add it to the sauce! It would be great! And feel free to play with the flavors of the glaze and seasoning that you put on the salmon in this recipe! You could more towards a lemon pepper sauce or more sweet towards a spicy chili sauce. It would all be delicious!

Storage Tips

Store salmon leftovers in an airtight container in the refrigerator for 1-2 days. I don’t like to keep leftover fish any longer than that personally. The same goes for the shelf life of fresh salmon before it’s cooked, only keep it in the refrigerator for two days max. The shelf life of salmon is not long. I get it the day I’m cooking it because I don’t want to smell it in the refrigerator. 

Leftover Tips

You can reheat any leftover salmon in the microwave, or if you have time, put the salmon in some foil with just a little bit of water on the bottom of the foil and let it steam to warm back up in the oven. I’d suggest 350*ish for about 15 minutes.) Also, as a PSA, I would say don’t warm this up in a microwave at work. No one wants to have a strong fishy smell in their office all afternoon!

Freezer Tips

I have not frozen this recipe, but it would freeze beautifully! When thawing, I’d fully expect it to fall apart into clumps and not retain the filet shape, but it would still be delicious! Can Salmon be refrozen? I don’t suggest it. Once is enough for sure. 

Frequently Asked Questions (FAQ’s)

Salmon Safety

How can I tell if my salmon has gone bad?

Salmon should have a very mild smell. If it smells super fishy or sour smell, toss it out. Funnily enough, you don’t want your fish to have a fishy odor. Fresh fish should not have a strong smell at all, and that includes fresh uncooked salmon. Bad salmon smells… bad. 
If it’s past the sell-by date (Or expiration date) on the packaging, toss it. It should also have a bright orange color or a pink color. Poor coloring of the meat is a dead giveaway and an obvious sign that the salmon has gone bad. Make sure there is no discoloration in your filet and also make sure that it’s not dried up around the edges. Fresh salmon should be cooked within 2 days. Also, a good salmon fillet should have a firm flesh texture. If the salmon has a mushy or slimy texture, it’s gone bad. Don’t take a chance. Food poisoning from fish is no joke and it’ll make you so sick. For further information, try this Food Network article about salmon.

General Recipe Questions

​I don’t like fish, can I substitute chicken?

Absolutely! Chicken would be delicious in this recipe! But let me tell you a secret… I don’t love fish either, and I’m not a salmon lover either, but this salmon is REALLY good! Give the salmon fillets a try before you switch to chicken, it’s the tastiest fish! Even if you aren’t a fan of salmon!

How long can I leave salmon at room temperature?

No longer than 1-2 hours. After that it needs to be refrigerated, lower than 40* farenheit. You don’t want to assist any growth of bacteria. 

Where do you buy your salmon?

I get mine at the grocery store. These days you can truly get high-quality salmon right at your local grocery store. Sometimes I get fresh raw salmon, and then sometimes I get frozen salmon filets if the fresh fish isn’t looking so fresh that day. It’s always a good idea to check prices too! Wild salmon is generally more expensive than farm raised salmon. I do like to get the best quality of salmon, but it can also be expensive! Make sure to double-check for signs of food spoilage and always check the use-by date, too! 

Honey Teriyaki salmon finished under broiler and ready to eat with foil peeled back

Wrap-Up – Easy Honey Teriyaki Glazed Salmon Baked in Foil 

​This dinner recipe is a total winner with its little foil packet of delicious salmon with a homemade teriyaki sauce! And it’s a pretty healthy meal to boot! This is my go-to salmon recipe and it’s a big hit if you have company coming over. A good honey teriyaki salmon recipe is hard to find, so hang on to this one! I love to make recipes in foil packets, it’s certainly one of the easiest ways you can cook dinner! You can totally put it in the oven and walk away and do what you need to do, and all the while your salmon cooks while you’re being productive. That’s my favorite kind of magic right there! I can’t wait to hear what you think about this recipe! Happy Cooking! Until next time… Just Keep Shuffling!

Honey Teriyaki salmon finished under broiler and ready to eat with foil peeled back

Easy Honey Teriyaki Glazed Salmon Baked in Foil 

Print Recipe
Baked salmon is an incredibly easy and quick dinner! And this Easy Honey Teriyaki Glazed Salmon Baked in Foil is not only absolutely delicious, it has almost no clean up after dinner! We love an easy recipe that's also no mess!
Prep Time:10 minutes
Cook Time:25 minutes
Broil Time:4 minutes
Total Time:39 minutes

Equipment

  • 1 baking sheet
  • 1 Fish Spatula

Ingredients

Salmon

  • Salmon filets I get skinless filets. But if your salmon has skin, make sure to put the skin side down. You need about a pound of salmon.
  • Salt
  • Pepper
  • Extra Virgin Olive Oil

Salmon Glaze – Honey Teriyaki Sauce

  • Low Sodium Soy Sauce
  • Brown Sugar
  • Honey
  • Garlic
  • Sriracha Sauce
  • Lemon Juice

Garnish (Optional)

  • Sesame Seeds Optional
  • Green Onion Optional

Instructions

  • First thing, preheat your oven to 375*.
  • Lay out your foil sheet on a baking sheet and put salmon in the center of the packet. I think keeping the packet on a baking sheet is the best way to ensure that the oven stays clean if the foil packet were to leak into the oven.
  • Season the top of your salmon with salt, pepper, and extra virgin olive oil.
    Two salmon filets seasoned with salt and pepper with a little bit of olive oil on aluminum foil
  • Close up your foil packet and Bake for 20 minutes in foil at 375*. If your salmon is thicker than a half inch, adjust your cooking time to add in more minutes cooking time! Make sure you are cooking your salmon all the way through, because the later time under the boiler isn’t going to cook it much further, it’s just to thicken up the glaze. So add in a little extra time if you need it.
    Foil packet on a baking sheet
  • While salmon is baking, mix together low sodium soy sauce, brown sugar, honey, garlic, lemon juice, and Sriacha sauce in a small glass bowl.
    A bowl with honey teriyaki glaze mixed up and ready to pour
  • Once the 20 minutes of baking is completed remove salmon from oven and turn on the broiler on high.
    Partially cooked salmon that now has the honey teriyaki glaze poured on top of it
  • Peel back the aluminum foil and pour the glaze over the salmon and put under the broiler (without putting the foil back over the top of the foil packet). Broil for 2-4 minutes until nicely browned and glaze is bubbly and thick.
    Salmon broiling with the honey teriyaki glaze on top
  • Remove from oven. Then, if desired, top with sesame seeds and sliced green onion, and serve immediately.
    Honey Teriyaki salmon finished under broiler and ready to eat with foil peeled back

Nutrition

Serving: 1piece
Course: Main Course
Cuisine: American
Keyword: Baked Honey Teriyaki Salmon, Baked Salmon, Foil Packet Dinner with Salmon, Honey Teriyaki Salmon, Salmon, Salmon Foil Packet
Servings: 4 people
Cost: 15

Similar Recipes:

Did you like this post? Then these recipes are just for you!

Want to remember this? Save this recipe to your favorite Pinterest board!

Pinterest graphic with title of "Simple Salmon Packets with Honey Teriyaki Glaze" with a picture of the honey teriyaki salmon in the background

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating