Pan Fried Honey Teriyaki Salmon Fillet

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Salmon is great for your health! It’s high in protein, omega-3 fatty acids, and vitamin D. Now that you are all excited about salmon…. Here’s an easy salmon recipe that is also very tasty! It’s made with honey, rice wine, and soy sauce. By the way, these pictures really can’t do this dish justice… it’s flavorful and delicious!

Ingredients

  • 2 Salmon Fillet
  • 3 tbsp Coconut Aminos
  • 1 tbsp Honey
  • 1 tbsp Rice Wine
  • 2 tbsp Julienned, Sliced, or Grated Ginger
  • 4 tbsp Potato Starch

Instructions

Pan Fried Honey Teriyaki Salmon Fillet

1. Place your salmon on a plate and cut your salmon about half way through horizontally and vertically in this pattern:

Pan Fried Honey Teriyaki Salmon Fillet

2. Now, in a small bow mix your honey, rice wine, coconut aminos and ginger.

3. Pour this on to the salmon and let it just sit in this mixture for 20 minutes. I usually wait about 10 minutes and flip it to make sure both sides get it.

Pan Fried Honey Teriyaki Salmon Fillet
Pan Fried Honey Teriyaki Salmon Fillet

4. On another plate, sprinkle the potato starch evenly. Take your salmon fillet away from the mixture, and put it in the potato starch until it is covered pretty well on both sides. This is going to give the salmon a nice crisp after you pan fry it.

Pan Fried Honey Teriyaki Salmon Fillet

5. Heat your pan with low heat with some cooking oil. When it is warm, throw your salmon in there and cook for about 5 minutes on one side uncovered.

Pan Fried Honey Teriyaki Salmon Fillet

6. Flip turn the salmon and cook uncovered until it’s done (about another 5 minutes). Then serve with some veggies on a plate and you’re ready to serve and enjoy the flavorful honey teriyaki salmon fillet!

Pan Fried Honey Teriyaki Salmon Fillet
Pan Fried Honey Teriyaki Salmon Fillet

Pan Fried Honey Teriyaki Salmon Fillet

Ingredients

  • 2 Salmon Fillet
  • 3 tbsp Coconut Aminos
  • 1 tbsp Honey
  • 1 tbsp Rice Wine
  • 2 tbsp Julienned, Sliced, or Grated Ginger
  • 4 tbsp Potato Starch

Instructions

Place your salmon on a plate and cut your salmon about half way through horizontally and vertically in this pattern.

Now, in a small bow mix your honeyrice wine, coconut aminos.

Pour this on to the salmon and let it just sit in this mixture for 20 minutes. I usually wait about 10 minutes and flip it to make sure both sides get it.

On another plate, sprinkle the potato starch evenly. Take your salmon fillet away from the mixture, and put it in the potato starch until it is covered pretty well on both sides. This is going to give the salmon a nice crisp after you pan fry it.

Heat your pan with low heat with some cooking oil. When it is warm, throw your salmon in there and cook for about 5 minutes on one side uncovered.

Flip turn the salmon and cook uncovered until it’s done (about another 5 minutes). Then serve with some veggies on a plate and you’re ready to serve and enjoy the flavorful honey teriyaki salmon fillet!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 310 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 72mg Sodium: 278mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 26g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

5 comments

    1. Hey Kristina, I usually do about 5 minutes on each side and it’s well done but not TOO well done. I’m not sure how well done you like your Salmon, so I suggest to start off with 5 mins, flip it over, and then cook until desired amount of well done-ness. Good luck! Hope it goes well!

    1. Yep, it is. I mention in #2 to mix the ginger with honey, rice wine, soy sauce and then in #3 I say to dump that mixture on to the salmon. That’s why it is all sitting on the salmon 🙂

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