Pan Seared Teriyaki Salmon
Light, healthy and delicious this pan seared teriyaki salmon recipe is a total winner! The homemade teriyaki sauce is the perfect balance of sweet and spicy, which tastes great with the fish. Garnish with some toasted sesame seeds and fresh sliced scallions for that extra punch of flavor. This teriyaki glazed salmon is so good, your entire family will be coming back for more.
About this Pan Seared Teriyaki Salmon Recipe
For this pan seared teriyaki salmon recipe, I used Scottish salmon. Scottish salmon or Atlantic salmon are my favorite types of salmon to work with. They tend to be fattier and less fishy tasting than sockeye salmon and other types. Ora king salmon is another delicious fish, but it can be very expensive. So, I use Scottish salmon for my day to day fish recipes.
How to Prep the Salmon Filet
When prepping the salmon, be sure to remove the pin bones. You can leave the skin on for this recipe, as it will help lock in the natural juices from the fish. Just be sure to pat the fish dry with paper towels. Absorbing the excess moisture will help you achieve a perfectly crispy pieces of salmon.
Season with salt, pepper and oil right before you add the salmon to the hot skillet. Leaving the salt on the fish for too long will pull moisture to the surface of the fish again. Option to score the skin with a knife. Scoring the skin will prevent the fish from buckling in the pan.
This teriyaki salmon recipe is healthy and delicious. Plus, it only takes 45 minutes to prepare. This recipe makes two 6 ounce servings of salmon. The nutritional values below reflect the salmon and teriyaki sauce. Give this teriyaki glazed salmon recipe a try.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more tasty fish recipes? Try my mahi mahi with lemon butter and roasted tomatoes or my blackened citrus salmon. Both are easy to make fish recipes that the entire family will love.
Pan Seared Teriyaki Salmon
- 12 ounces Scottish salmon, deboned, skin on
- salt and pepper, season the fish
- 1-2 tablespoons avocado oil , for searing the fish, or vegetable oil
- ½ cup chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoons light brown sugar
- 1.5 tablespoons orange juice, pulp free
- 1 teaspoon avocado oil
- 1.5 teaspoons garlic, minced
- ¼ teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 saucepan
- 1 skillet
- Heat a skillet over medium high heat. Prepare the fish. Steps listed above.
- Take the prepared fish and season it with salt and pepper. Drizzle the fish with oil directly before adding it to the hot pan flesh side down.
- Sear the fish for 5-6 minutes per side. This will give you a medium – medium well temperature. Cooking times will vary based on thickness of the fish. If the fish is getting too brown, reduce the heat and flip it.
Prepare the Teriyaki Sauce
- Combine the chicken broth, low sodium soy sauce, garlic, avocado oil, red pepper flakes, light brown sugar, orange juice and cornstarch in a small mixing bowl. Mix well.
- Add the sauce to a saucepan over medium low heat. Whisk the sauce until it begins to thicken. Once it reaches your desired thickness, turn off the heat. Set aside.
Assemble the Dish
- Drizzle the fish with teriyaki sauce, toasted sesame seeds, and sliced scallions. Serve and enjoy.