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.

Course Main Course

Cuisine Asian

Keyword salmon teriyaki recipe, teriyaki salmon

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Author Rihana

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!

Notes

Store any leftover teriyaki sauce in an airtight container in the refrigerator for up to a week.