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Pan Seared Teriyaki Salmon- Healthyish Foods
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5 from 4 votes

Pan Seared Teriyaki Salmon

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: pan seared salmon, teriyaki salmon
Servings: 2 people


  • 2 saute pans


  • 12 ounces Scottish salmon deboned
  • ¼ cup canola oil or vegetable oil
  • salt and pepper

Teriyaki Sauce

  • 3/4 cup water
  • 1/4 cup liquid amino you can also use soy sauce but it is not a 1 for 1 swap. Liquid aminos are a bit stronger in flavor, so you’ll need to adjust accordingly.
  • Healthy pinch of red pepper flakes
  • 2 tablespoon brown sugar
  • 1 tablespoon orange juice
  • 1 teaspoon garlic paste
  • 1 tablespoon cornstarch with 1/2 cup water to form a slurry mix together


  • Remove the fish from the refrigerator and debone it. Next, you’ll pat it dry (front and back) with a paper towel to remove any excess moisture. Dry skin equals a crispy skin which is always so tasty!
  • Lightly score the skin of the fish using a knife. This will prevent the fish from constricting and cooking unevenly when you place it in the hot pan.
  • Season it with salt and pepper and let it sit for 15 -20 minutes before cooking.
  • Grab 2 sauté pans. One for the fish and one for the sauce. While the fish is coming up to room temp, we will prepare the sauce.
  • In a large sauté pan, over medium heat add the water, garlic, liquid amino, brown sugar, and red pepper flakes. Stir well.
  • Next, you’ll combine ½ cup of water and the cornstarch to form a slurry. Pour the slurry into the teriyaki sauce. This will act as the thickening agent for the sauce. Stir continuously to prevent sticking.
  • Once the sauce is getting thicker, you’ll add the orange juice. Stir until it reaches the thickness you desire and turn off the heat.
  • Next, over medium / high heat, you’ll add the canola oil or vegetable oil to the hot pan.
  • Gently place the salmon in the hot oil skin side down.
  • Depending on the thickness of the filet, you will cook it for about 6 minutes on each side.
  • This will give a thicker filet about a medium to medium well temperature.
  • Once cooked to your liking, you’ll remove the fish from the pan, and top it with the teriyaki sauce.
  • Garnish with some toasted sesame seeds and chopped scallions.
  • Serve immediately and enjoy!