Pan-Fried Teriyaki Salmon (& Baked)

2 salmon fillets drizzled with teriyaki sauce on a white plate.

5 from 11 votes

Pan-Fried Teriyaki Salmon (& Baked)

This deliciously savory Pan Fried Teriyaki Salmon recipe is sweet, savory and full of umami. Plus, it only takes under 10 minutes to cook and is perfect for busy weeknight dinners! (I include directions for both the pan fried and baked versions, as well as advice on when to use which method!)

Course: Main Course

Cuisine: Japanese

Calories: 1079kcal

Author: Zen

Equipment

Pan Substitute if baking: oven
Wooden or heatproof spatula Substitute if baking : baking sheet and aluminium foil/ baking paper

Ingredients

4 salmon fillets Let it come to room temperature before cooking. Wild salmon is preferable if you can afford it.
Oil You can substitute with butter if pan frying.

Teriyaki Sauce

2 Tablespoons Light Soy Sauce
1 Tablespoon Mirin You can substitute with sake and sugar.
1 Tablespoon Sake Substitute: shaoxing, sherry or soju.
1 Tablespoon White Sugar Substitute: honey, maple syrup or brown sugar.
1 inch Fresh ginger grated or sliced, optionaal
4 dried kelp 1-inch per piece, optional
Spring onions optional garnish

Instructions

Pan Fried

Whisk together all the ingredients for the teriyaki sauce till well-mixed. Add the kelp if using.
Pat dry the skin of the salmon (to ensure it is crisp later) and place skin-up in the sauce. Turn the salmon all round so that all sides are well-coated.
Let the salmon come to room temperature, in the marinade, with the skin facing up.
Note: we want the raw salmon to come to room temperature before cooking (10-20 minutes) but don't leave it out for too long (food safety.) Definitely do not leave out for more than 2 hours (or less in some warmer climates!)
Heat up the pan on medium-high heat then rub the surface of the pan with a knob of butter butter or drizzle with oil.
Note: the butter is not traditional but I like the flavor it brings.
Once the oil is hot, press the salmon skin down for 10 seconds so that it doesn't buckle up. Let the salmon cook for 3 minutes. Do not move it!
Note: be careful as some oil will splatter.
Gently flip the salmon. Lower the heat to medium and cook for 5-7 minutes or till the salmon is cooked. (It should flake easily and be opaque when done.) Baste the sides from time to time.
Once the fish is cooked, plate it. If your sauce has not thickened sufficiently, turn up the fire and let it cook down to a nice glaze before switching off the fire. You can also add ½-1 Tablespoon of butter to make the sauce richer if you like.
Return the fish to the pan and turn it in the sauce till coated. Serve skin side up and enjoy!

Baked

Place a rack in the middle of the oven; preheat to 400F/ 200C/ Gas Mark 6.
Line a baking tray (you can use aluminium foil or parchment paper, sprayed with oil or nonstick cooking spray.)
Note: If broiling later, use foil as parchment paper can catch fire!
Before baking, let the salmon come to room temperature. Brush the marinaded salmon with more of the marinade then bake, skin side down, for 10-15 minutes (or till cooked) depending on the thickness and type of salmon.
Note: You may want to baste the fish with the marinade halfway through baking!
Whilst the fish is in the oven, boil down the marinade in a small saucepan to cook off any bacteria.
Remove the cooked salmon from the oven and brush with more (cooked) sauce. Let the fish rest for a few minutes before cutting!
Note: Do not baste with uncooked marinade at this point as it has been in contact with the raw fish and contains bacteria! If your salmon doesn't have that nice dark glaze, you can finish up by broiling for a few minutes at the end.

Notes

Cooked Salmon Internal Temperature

For medium rare salmon, 120F (wild salmon)/125F (farmed salmon)
For medium salmon, the internal temperature should be 130-140F
For well done salmon, 145F.

Note: the nutritional information is an estimate only and should not be treated as 100% accurate.

Nutrition