Dinner

Easy Pan-Fried Teriyaki Salmon Recipe

ByBen Miller December 27, 2025December 27, 2025

Introduction

This easy pan-fried teriyaki salmon is a delicious and quick meal perfect for busy weeknights. Tender salmon fillets are seared to perfection and coated with a sweet and savory homemade teriyaki sauce. Garnished with sesame seeds and scallions, it pairs wonderfully with steamed rice.

The image shows a white round plate with two main parts: on the right, a dome-shaped mound of white rice topped lightly with sesame seeds, and on the left, a rectangular piece of cooked salmon glazed with a dark brown sauce. The salmon is cut into three sections and sprinkled with chopped green onions and white sesame seeds, with the sauce spilling slightly onto the plate. The plate is placed on a white marbled textured surface with a fork and a white cloth napkin with a red stripe beside it, and in the background, a small white bowl filled with chopped green onions and a brown ceramic cup are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets
3 tablespoons cooking oil
Salt, to taste
Ground black pepper, to taste
Garlic powder, to taste
Sesame seeds, to taste
Scallion, to taste
1/4 cup water
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 teaspoon cornstarch

Instructions

Step 1: Season both sides of each salmon fillet with salt, ground black pepper, and garlic powder to your liking.
Step 2: Heat a frying pan or skillet over medium-high heat. When hot, add the cooking oil and let it heat for about 10 to 15 seconds to coat the surface evenly.
Step 3: Carefully place the salmon fillets in the pan, skin side up first. Sear for 3 to 5 minutes on each side depending on thickness, until the salmon flakes easily and feels slightly firm to the touch. Avoid overcooking.
Step 4: Remove the salmon from the pan and set aside to rest while you prepare the sauce.
Step 5: In a small saucepan, combine water, soy sauce, mirin, brown sugar, and cornstarch. Stir well to dissolve any clumps of cornstarch.
Step 6: Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Once the sauce thickens to a syrupy consistency, remove it from heat.
Step 7: Arrange the cooked salmon on a serving plate and drizzle the teriyaki sauce evenly over each piece.
Step 8: Sprinkle sesame seeds and chopped scallions on top for garnish. Serve immediately with steamed rice.

Tips & Variations

For extra flavor, marinate the salmon briefly in soy sauce and mirin before cooking.
If you don’t have mirin, substitute with a mixture of sake and a little sugar or use additional brown sugar.
Use skin-on salmon fillets for easier searing and added texture.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying it out. Sauce can be stored separately and reheated before serving.