This easy and healthy Pan-Fried Teriyaki Salmon takes less than 30 minutes to put together but tastes just like it came straight from a Japanese restaurant. Seared salmon portions covered in a sweet homemade teriyaki sauce, topped with sesame seeds and chopped scallions.
Author: Wok & Skillet
Ground Black Pepper
Season both sides of each
Salmon Fillets (4)
Salt (to taste)
Ground Black Pepper (to taste)
Garlic Powder (to taste)
Heat a frying pan or a skillet over medium-high heat. When the pan is at the proper temperature for pan-frying, add
Cooking Oil (3 Tbsp)
to coat the surface. Allow the oil to heat up (about 10–15 seconds).
Carefully place the salmon portions into the pan, skin side up first. Sear for 3–5 minutes on each side, depending on the thickness of your salmon. Be careful not to overcook your salmon. It should flake easily and be slightly firm to the touch.
Remove the salmon from the pan and set it aside to rest.
Prepare the teriyaki sauce by combining the
Water (1/4 cup)
Soy Sauce (2 Tbsp)
Mirin (2 Tbsp)
Brown Sugar (2 Tbsp)
Corn Starch (1 tsp)
in a saucepot. Make sure to stir well till there are no more cornstarch clumps.
Place the pot with combined ingredients over a stove and bring the sauce to a boil over medium-high heat, stirring frequently. As soon as the sauce thickens (it should be about the same consistency as maple syrup), remove the saucepan from the heat.
Place the cooked salmon on a serving plate, then drizzle the teriyaki sauce over each piece.
Sesame Seeds (to taste)
Scallions (to taste)
, then serve with steamed rice.
Take the salmon out of the fridge and leave them at room temperature for about 15 minutes before you start cooking. Getting the fish closer to room temperature will ensure a nice sear when you place them into the hot pan.
To test if the pan is hot enough, pour about half a teaspoon of water into the frying pan – it should bead up and almost dance and glide around the pan. If it starts to boil and evaporates almost immediately, it’s not ready. If the water disperses into tiny little beads right away, it’s too hot – remove the pan from the heat for about 30 seconds to cool it down, then try again.
Nutrition Per Serving
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