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teriyaki salmon thumbnail

Pan Fried Teriyaki Salmon (照り焼きサーモン)

  • Author: Yuto Omura
  • Total Time: 10 minutes
  • Yield: 2 portions 1x


How to make simple and delicious Pan Fried Teriyaki Salmon. Fresh salmon fillets fried in a pan and coated in a sweet and umami-rich Japanese glaze.


  • 2 Salmon Fillets (preferably with skin)
  • 1 Pinch salt
  • 1 Pinch pepper
  • 1 tbsp Potato Starch (or corn starch)
  • 1 ½ tbsp Soy Sauce
  • 1 ½ tbsp Mirin
  • 1 ½ tbsp Sake
  • 1 tsp Sugar
  • 1 tbsp Neutral oil (like vegetable oil or canola)


  1. Dry the surface of the salmon with kitchen paper and sprinkle with a pinch of salt and pepper on each side.
    drying salmon fillets with a paper towel
  2. Coat the surface of the salmon with 1 tbsp potato starch. (Make sure it's covered on both sides.)
    coating the salmon with potato starch on both sides
  3. Take a frying pan and heat on medium.
    heating the frying pan on a medium heat
  4. Once it's hot, drizzle 1 tbsp oil into the pan.
    drizzling oil into a heated pan
  5. Place the salmon fillets in the pan with the skin side down and fry for approximately 4 minutes.
    frying the salmon skin side down
  6. Once the skin is brown and crispy, flip the salmon fillets and fry for 2 minutes.
    Flip the salmon and fry on the other side
  7. In a small bowl, mix 1 ½ tbsp Soy Sauce, 1 ½ tbsp mirin, 1 ½ tbsp sake and 1 tsp sugar.
    Mixing the teriyaki sauce in a small glass bowl
  8. Pour the sauce into the pan.
    pouring teriyaki sauce over the salmon fillets
  9. Move the salmon around the pan so that the sauce sticks to it and spoon it over the top so the salmon is coated all over.
    coating the thickened teriyaki sauce over the salmon
  10. Once the sauce is thick, glossy and the salmon is well covered, remove from the heat.
    Allowing the sauce to stick to the surface of the salmon
  11. Serve with rice and miso soup or your chosen sides, and enjoy! (Garnish with spring onion for extra colour!)
    Teriyaki salmon served on a white fish plate garnished with spring onion


If you can't find mirin, you can add extra sugar.

  • Prep Time: 3 mins
  • Cook Time: 7 mins
  • Category: Fish
  • Method: Fry
  • Cuisine: Japanese

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