Crockpot Honey Soy Glazed Teriyaki Salmon

Savor Crockpot Honey Soy Glazed Teriyaki Salmon, tender salmon fillets slow-cooked in a sweet-savory honey-soy teriyaki sauce with ginger and garlic until flaky and glossy. This effortless Asian-inspired seafood dish is healthy, flavorful, and perfect for busy nights.

Why You’ll Love This Recipe

Crockpot Honey Soy Glazed Teriyaki Salmon is a weeknight miracle—rich, omega-3-packed salmon gently cooks in a glossy, restaurant-quality teriyaki glaze made with honey, soy, ginger, and garlic, all while you’re away. It’s naturally gluten-free (with tamari), low-carb, and ready with almost no effort, yet tastes like takeout from your favorite Japanese spot. The slow cooker keeps the salmon incredibly moist and flaky without overcooking, and the sauce reduces to a sticky, finger-licking glaze. Perfect for healthy eating, meal prep, or impressing guests with minimal work—this salmon is juicy, flavorful, and guaranteed to become your go-to seafood dinner.

Recipe Tips and Tricks

• Use Skin-On Fillets → Skin protects salmon and adds flavor; remove after cooking.
• Add Salmon Last → Prevents overcooking; 30–60 min on high.
• Foil Packet → Keeps salmon moist and makes cleanup easy.
• Double Sauce → Everyone loves extra for drizzling.
• Broil at End → 3–5 min for caramelized, sticky glaze.
• Fresh Ginger → Essential for authentic teriyaki brightness.

Yield: 6 Servings

Crockpot Honey Soy Glazed Teriyaki Salmon

Print

Tender salmon in glossy honey-soy teriyaki glaze—healthy crockpot seafood made easy.

Prep Time 19 minutes

Cook Time 1 hour

Additional Time 45 minutes

Total Time 2 hours 4 minutes

Ingredients

• ¼ cup rice vinegar
• ¼ cup water or broth
• ⅓ cup honey
• ½ cup low-sodium soy sauce or tamari
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1½ lbs skin-on salmon fillets
• 2 green onions, sliced
• 4 cloves garlic, minced
• Sesame seeds for garnish

Instructions

1. Whisk Sauce → Combine soy sauce, honey, rice vinegar, water, garlic, ginger, sesame oil in bowl.
2. Prep Crockpot → Lightly oil or line with foil for easy cleanup.
3. Cook Sauce Base → Pour sauce into crockpot; low 1½ hours or high 45 min to meld flavors.
4. Prepare Salmon → Pat fillets dry; season lightly with pepper.
5. Foil Packet (optional) → Place salmon on foil for easy removal.
6. Add Salmon → Gently place fillets skin-side down in sauce.
7. Slow Cook Fish → Low 30–60 min or high 20–40 min until flaky (145°F internal).
8. Remove Salmon → Carefully lift out; keep warm.
9. Thicken Glaze → Stir cornstarch slurry into sauce; high 10–15 min until glossy.
10. Serve → Spoon glaze over salmon; garnish with green onions and sesame seeds—enjoy this sticky delight!

Notes

• Add salmon last 30–60 min to prevent overcooking.
• Foil packet keeps fish intact and cleanup easy.
• Internal temp 145°F for perfect doneness.
• Leftovers make amazing bowls or salads.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 316Total Fat 16gSaturated Fat 3gUnsaturated Fat 13gCholesterol 72mgSodium 1198mgCarbohydrates 16gFiber 0gSugar 12gProtein 27g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Salmon Fillets → Skin-on wild-caught for best flavor and omega-3s.
• Soy Sauce → Low-sodium tamari for gluten-free.
• Honey → Natural sweetness; balances salty soy.
• Rice Vinegar → Adds tangy brightness.
• Garlic & Ginger → Fresh minced/grated for bold Asian flavor.
• Sesame Oil → Toasted for nutty depth.
• Brown Sugar → Optional extra caramelization.
• Cornstarch → Thickens glaze beautifully.

Variations and Substitutions

• Low-Sugar → Monk fruit sweetener + sugar-free options.
• Spicy → Add sriracha or red pepper flakes.
• Citrus → Orange zest/juice for teriyaki twist.
• Veggie Boost → Broccoli or bok choy last hour.
• Different Fish → Cod or halibut; adjust time.
• Vegan → Tofu or mushrooms + vegetable broth.

Storage Options

• Refrigerator → Airtight container up to 3 days.
• Freezer → Freeze cooked salmon in sauce up to 2 months.
• Reheating → Gentle microwave or oven; add splash of water.

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Until you can read, Crockpot Garlic Butter Mussels with White Wine