This Pan Fried Teriyaki Salmon is coated in a tasty sweet and salty sauce. Serve with hot fluffy rice and your favorite vegetable side dish for a satisfying dinner. Ready in 17 minutes!
Pat both sides of the salmon fillet dry with paper towels.
Sprinkle both sides of the salmon with the salt and pepper.
In a small mixing bowl, whisk together the soy sauce, hoisin sauce, brown sugar, lemon juice, minced garlic, minced ginger and water.
Place a 10-12 inch skillet on medium heat. Add the olive oil and let it heat up for 2 minutes.
Add the seasoned salmon to the skillet (skin side down if using salmon with skin on). Let it cook on one side for 2 minutes then flip to the other side and let it cook for another 2 minutes. Increase cooking time if the salmon fillets are 1 inch thick or thicker. (See the post for salmon cooking tips.)
Add the soy sauce mixture from step 3 to the pan and bring to a simmer. Let it simmer for about one to two minutes.
Add the salmon fillets back to the pan. Generously spoon the sauce over the fillets ensuring that the sauce completely coats the salmon.
Turn off the heat and serve warm with your favorite sides. Consider garnishing the fish with sesame seeds and diced green onions or leeks.
Notes
Salmon: I prefer wild-caught salmon for this recipe because it has so much flavor. But any flavor you have on hand would work. You can use skin-on or skinless salmon.Serving: Serve this tasty salmon with rice and some steamed or sauteed vegetables for a really easy dinner. For a low carb option, omit the rice and just serve with vegetables.Storage: Store Pan Fried Teriyaki Salmon in the fridge for up to 3 days.