Perfect Pan Fried Teriyaki Salmon
Pan-fried teriyaki salmon has a sear that’s addicting and a fish that cooks to perfection while maintaining a light and flaky interior. It sets the perfect base for a drizzle of a delectable homemade teriyaki sauce.
Salmon and teriyaki sauce are a match made in heaven. I like to pan-fry the salmon first to create a crispy sear on the outside. Once the salmon is cooked through and flaky, I add the teriyaki sauce on top.
There’s no need to marinate the fish beforehand or cook the fish with the teriyaki sauce on it. I actually do not suggest this because it can result in burnt sauce in a pan due to the sugars caramelizing. To keep from dealing with an unintended mess, I suggest adding the sauce to the salmon after it’s been cooked. The teriyaki sauce then does its magic to transform the fish with its iconic flavors.
This post is about how to make pan fried teriyaki salmon.
Perfect Pan Fried Salmon Teriyaki
What do I need to make this teriyaki salmon recipe?
To make this recipe, you will need:
- Salmon Fillets: Must be thawed. With skin or without skin will work.
- Oil: To sear the salmon.
- Scallions: (Optional) For garnish.
- Sesame seeds: (Optional) For garnish.
- Homemade Teriyaki Sauce: It’s so easy to make and tastes way better than anything store-bought!
- Soy Sauce
- Water
- Rice Vinegar
- Light Brown Sugar
- Fresh Ginger
- Garlic
- Sesame Oil
- Cornstarch + Water (slurry)
How do I make salmon teriyaki?
MAKE THE TERIYAKI SAUCE
Start by making the teriyaki sauce. Mince the garlic and grate the ginger. Then, mix all of the teriyaki sauce ingredients together in a small mixing bowl or saucepan (except for the cornstarch + 2 tablespoons water).
Set the saucepan on medium-high heat and bring it to a boil. Then, reduce the heat to a low simmer.
Next, make the cornstarch slurry by stirring together the cornstarch and water. Stir it into the saucepan and stir frequently until the sauce slightly thickens, about 3-4 minutes. Then, remove it from the heat and set it aside.
MAKE THE SALMON
Next, pat dry the salmon. Season the “presentation” (skinless) side with salt and pepper.
The “presentation” side gets seared first so it creates a nice sear or crust to it.
- Set a large, flat pan on medium-high heat. Add the oil and wait until the oil is hot (the oil may smoke a little bit). It is key that the oil is hot because that is what creates the desirable sear on the salmon.
- Gently place the salmon fillets in the pan with the seasoned side down. Allow the fish to sear for 5-7 minutes WITHOUT moving it.
- After 5-7 minutes, use a spatula and ensure the salmon is not stuck to the pan. Use tongs and gently flip the salmon fillets over. Lower the heat to medium-low.
- Allow the fillets to cook the rest of the way for another 5-7 minutes (depending on the thickness of the fillet). They are done when the center is no longer opaque and the salmon is flaky.
Once the fillets are cooked, take them off the heat and drizzle the fillets with the teriyaki sauce. Garnish with scallions and sesame seeds, if desired.
Serve by itself, with rice or with steamed vegetables.
If you like this recipe, you may enjoy these other favorites as well:
- Chicken Teriyaki Stir Fry Recipe
- Homemade Teriyaki Sauce Recipe
- Unforgettable Salmon Tacos With Slaw
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This post was about how to make the best pan fried teriyaki salmon.
Perfect Pan Fried Teriyaki Salmon
Ingredients
Salmon
- 4 salmon fillets 6 ounces each
- 2 tablespoons canola or vegetable oil
- salt and pepper to taste
- 2 tablespoons scallions, thinly sliced optional, garnish
- 2 teaspoons sesame seeds optional, garnish
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- ½ cup light brown sugar
- 2 teaspoons garlic minced
- 2 teaspoons fresh ginger minced
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch + 2 tablespoons water
Instructions
Make the Teriyaki Sauce
- In a small mixing bowl, mix all of the teriyaki sauce ingredients together (except for the cornstarch + 2 tablespoons water). Transfer the mixture to a medium-sized saucepan set on medium-high heat and bring it to a boil. Then, reduce the heat to a low simmer.
- Make the cornstarch slurry by stirring together the cornstarch and 2 tablespoons water. Add it into the mixture and stir frequently until the sauce slightly thickens, about 3-4 minutes. Then, remove it from the heat and set it aside.
Cook the Salmon
- Pat the salmon dry with a paper towel. Then, season the "presentation" (skinless) side with salt and pepper.
- Set a large, flat pan on medium-high heat. Add the oil and wait until the oil is hot (the oil may smoke a little bit). It is key that the oil is hot because that is what creates the desirable sear on the salmon.
- Gently place the salmon fillets in the pan with the seasoned side (presentation side) down. Allow the fish to sear for 5-7 minutes WITHOUT moving it.
- After 5-7 minutes, use a spatula and ensure the salmon is not stuck to the pan. Use tongs and gently flip the salmon fillets over. Lower the heat to medium-low.
- Allow the fillets to cook the rest of the way for another 5-7 minutes (depending on the thickness of the fillet). They are done when the center is no longer opaque and the salmon is flaky.
- Once the fillets are cooked, take them off the heat and drizzle the fillets with the teriyaki sauce. Garnish with scallions and sesame seeds, if desired. Enjoy!