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.
Total Time
25min
5.0
1 Rating
Author: Wok & Skillet
Servings:
4
Ingredients
Salmon
•
4
Salmon Fillets
•
3
Tbsp
Cooking Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Simply Organic Garlic Powder
•
to taste
Sesame Seeds
•
to taste
Chopped
Scallions
Teriyaki Sauce
•
4
Tbsp
Water
•
2
Tbsp
Soy Sauce
•
2
Tbsp
Mirin
•
2
Tbsp
Brown Sugar
•
1
tsp
Corn Starch
Cooking Instructions
1.
Season both sides of each Salmon Fillets (4) with Salt (to taste), Ground Black Pepper (to taste), and Simply Organic Garlic Powder (to taste).
2.
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).
3.
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.
4.
Remove the salmon from the pan and set it aside to rest.
5.
Prepare the teriyaki sauce by combining the Water (4 Tbsp), Soy Sauce (2 Tbsp), Mirin (2 Tbsp), Brown Sugar (2 Tbsp), and Corn Starch (1 tsp) in a saucepot. Make sure to stir well till there are no more cornstarch clumps.
6.
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.
7.
Place the cooked salmon on a serving plate, then drizzle the teriyaki sauce over each piece.
8.
Top with Sesame Seeds (to taste) and Scallions (to taste), then serve with steamed rice.
Author's Notes
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
CALORIES
254
FAT
15.0 g
PROTEIN
18.3 g
CARBS
11.3 g
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