This Pan Fried Teriyaki Salmon is glazed in a delicious sweet-and-salty sauce. Serve it over hot, fluffy rice with steamed or roasted vegetables for a satisfying weeknight dinner. Ready in about 17 minutes.
I often order salmon from one of our favorite spots, and this pan-fried teriyaki version captures that glossy, restaurant-style flavor at home.
The glaze clings to the fish and pairs perfectly with rice, but it also complements a variety of vegetable sides. If you’re short on time, simply steam broccoli and carrots and spoon the sauce over everything. A sprinkle of sesame seeds and sliced green onions adds that finishing touch.
Table of Contents
- Why This Recipe Works
- What Is Teriyaki?
- Ingredients Needed
- Substitutions and Variations
- How To Pan Fry Salmon Teriyaki
- Recipe FAQs
- Serving Teriyaki Salmon
- Similar Recipes
- Pan Fried Teriyaki Salmon Recipe
Why This Recipe Works
This recipe delivers restaurant-style salmon at home because:
- Perfectly cooked fish: The method keeps the salmon flaky and juicy. To avoid burning the sugar in the glaze, pan-fry the salmon first, then simmer the sauce and baste the fish.
- Balanced flavor: The sauce has a pleasing sweet-and-salty profile with bright acidity from lemon juice.
- Fast and simple: Minimal ingredients and about 17 minutes from start to finish.
- Versatile: The glaze is excellent with rice and works with many vegetable sides.
Cook rice on one burner while you make the salmon on another—the timing usually lines up so everything is ready together.
What Is Teriyaki?
The word teriyaki combines two Japanese words: teri, meaning “shine,” and yaki, meaning “to cook,” “grill,” or “fry.” Teriyaki refers to a sweet-and-salty glaze or sauce commonly used as a marinade, glaze, or dipping sauce. Traditional teriyaki uses soy sauce, sugar, and mirin, a sweet rice wine.
This recipe uses hoisin and lemon juice instead of mirin; the lemon provides acidity to balance the sweetness. If you prefer, substitute mirin when available.
Ingredients Needed
With a few pantry staples you can make this teriyaki salmon in one pan. The main ingredients are:
- Salmon: Wild-caught is flavorful, but responsibly farmed salmon works too. Use skin-on or skinless fillets.
- Lemon juice: Adds acidity to balance the sweet elements.
- Salt, pepper, and oil: Basic seasonings for pan-frying the salmon.
- Brown sugar: Adds sweetness without overpowering the sauce.
- Garlic and ginger: Fresh minced garlic and ginger add depth and brightness.
For exact measurements, see the recipe card below.
Substitutions and Variations
- Fish swap: Trout, halibut, or red snapper can replace salmon.
- Soy alternatives: Maggi seasoning can substitute for soy sauce.
- Sweeteners: Honey or maple syrup work instead of brown sugar.
- Heat: Add red pepper flakes for spice.
- Chicken option: Use bite-sized chicken and follow the same method for teriyaki chicken.
- Finishing: A drizzle of sesame oil before serving adds extra aroma.
How To Pan Fry Salmon Teriyaki
Follow these simple steps for flaky, glazed salmon in about 4 easy stages:
Step 1: Pat salmon dry and season both sides with salt and pepper.
Step 2: Heat oil in a skillet over medium heat and pan-fry the salmon for 2–4 minutes per side, depending on thickness.
Step 3: Whisk hoisin, soy sauce, brown sugar, garlic, ginger, lemon juice, and a little water in a bowl.
Step 4: Remove the salmon, add the sauce to the pan, simmer until it thickens, then return the salmon and baste it with the glaze.
Tip: Thinner fillets (½–¾ inch) usually need about 2 minutes per side; fillets 1 inch or thicker need 3–4 minutes per side or until cooked to your preference.
Food safety note: The FDA recommends cooking salmon until the thickest part reaches 145°F (63°C).
Recipe FAQs
Both methods work well. Pan-frying is quicker and gives a nice sear; baking is more hands-off and gentle.
Yes—flip once so both sides cook evenly.
If the fillet has skin, cook skin-side down first to crisp it, then flip to finish the other side.
Serving Teriyaki Salmon
Serve Pan Fried Teriyaki Salmon with steamed or roasted vegetables—broccoli, green beans, carrots, or cauliflower all work well. Other good sides include sautéed vegetables, garlic butter green beans, coconut rice, or roasted potatoes. Garnish with sesame seeds and sliced green onions for best presentation.
Similar Recipes
Other recipes you might enjoy:
-
Steak Fried Rice
-
Beef And Vegetable Stir Fry
-
Pan Grilled Salmon
-
Sheet Pan Salmon and Broccoli
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Pan Fried Teriyaki Salmon
Ingredients
- 1 pound salmon fillets 3 fillets
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 Tablespoons light olive oil
- 1 Tablespoon soy sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 Tablespoons water
Instructions
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Pat salmon dry with paper towels.
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Season both sides with salt and pepper.
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Whisk together soy sauce, hoisin, brown sugar, lemon juice, garlic, ginger, and water.
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Heat a 10–12 inch skillet over medium heat. Add oil and warm for about 2 minutes.
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Add the salmon (skin-side down if applicable). Cook one side for about 2 minutes, flip, and cook another 2 minutes; increase time for thicker fillets.
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Pour the sauce into the pan and bring to a simmer for 1–2 minutes until it thickens.
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Return the salmon to the pan and spoon the glaze over each fillet to coat.
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Turn off the heat and serve warm. Garnish with sesame seeds and diced green onions if desired.
Notes
Serving: Serve with rice and steamed or sautéed vegetables. For a low-carb meal, skip the rice and serve with extra vegetables.
Storage: Refrigerate leftovers for up to 3 days.