Easy Pan Fried Salmon in Teriyaki Glaze
Create one of the most popular Japanese dishes easily from home! It's only 5 ingredients and 15 minutes away from an insanely delicious dinner!
Ingredients
Teriyaki Glaze:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon mirin
- 1/2 tablespoon sake
Ingredients:
- 2 4- oz salmon fillets pat dry
- 1 teaspoon toasted sesame seeds optional for garnish
- 1 green onion thinly sliced optional for garnish
Instructions
- In a small bowl, combine all the teriyaki glaze ingredients. Set aside.
- Heat a large pan on medium heat then add about a tablespoon of oil. Sear the salmon skin-side down for about 3 - 4 minutes, or until the salmon skin is crispy and the salmon is about halfway cooked. Flip the fish and cook until seared and about 80% cooked. It'll finish cooking in the teriyaki glaze and you don't want the fish to dry out. Remove the salmon and set aside.
- Reduce the heat to medium-low the wipe off any excess oil from the pan. Pour in the teriyaki glaze and cook for a couple of seconds or until the sauce starts to bubble and slightly thicken. If it becomes too thick, add a splash of water.
- Add salmon back in, coat both sides completely, and allow fish to finish cooking.
- Transfer the salmon to a plate and pour any remaining glaze on top. Sprinkle on sesame seeds and sliced green onions as garnish, if desired. Serve with hot steamy rice or vegetables. Enjoy!
Notes
For Super Crispy Salmon Skin:
Skin Side Down: The salmon skin is the first thing that needs to hit the hot pan because it takes the longest to cook to get the texture you're looking for. Give it enough time to turn crispy, otherwise, you may end up with a beautifully seared salmon with a slippery soggy salmon skin no one wants. Press Flat: Avoid sad soggy spots of salmon skin by gently pressing down on the fillet with a spatula for a few seconds. This helps the skin lay completely flat and evenly crisp while eliminating any parts bubbling up and turning soggy. Render Out Fat: Be patient as the fat from the skin renders out. The more moisture released from the salmon skin, the crispier it'll be! Adjust the heat as needed so it doesn't burn. When the salmon looks about 75% done, flip the fillet to finish cooking and create a beautiful sear on the flesh sides.
- Skin Side Down: The salmon skin is the first thing that needs to hit the hot pan because it takes the longest to cook to get the texture you're looking for. Give it enough time to turn crispy, otherwise, you may end up with a beautifully seared salmon with a slippery soggy salmon skin no one wants.
- Press Flat: Avoid sad soggy spots of salmon skin by gently pressing down on the fillet with a spatula for a few seconds. This helps the skin lay completely flat and evenly crisp while eliminating any parts bubbling up and turning soggy.
- Render Out Fat: Be patient as the fat from the skin renders out. The more moisture released from the salmon skin, the crispier it'll be! Adjust the heat as needed so it doesn't burn. When the salmon looks about 75% done, flip the fillet to finish cooking and create a beautiful sear on the flesh sides.
- Variations: This recipe uses the core ingredients for traditional teriyaki sauce but you can also experiment with other ingredients to build upon them. Either way, it'll be delicious! Here are a few add-in ideas: ginger, garlic, sesame oil, or pineapple juice.
- Sweeteners: Instead of brown sugar, you can swap it out for regular white sugar, honey, or agave, however, you may need to add a little more to get it to the same level of sweetness. Taste and adjust to your sweet tooth!
Nutrition Information
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 167
% Daily Value*
| Serving | 235g | |
| Calories | 167kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 968mg | 40% |
| Potassium | 526mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.