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Pan Fried Honey Teriyaki Salmon Fillet

Pan Fried Honey Teriyaki Salmon Fillet

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Pan Fried Honey Teriyaki Salmon Fillet is 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!

It’s no surprise to me that Salmon is so popular for seafood lovers. First off, it’s freakin’ tasty. Second of all, it’s got some super impressive health benefits! It’s rich in Omega-3 Fatty Acids, high in Vitamin B, and a great source of Potassium just to name a few. Lots of reason to load up on salmon!

What is Teriyaki?

Technically speaking, in Japan, the word Teriyaki (or 照り焼き) refers to a cooking method where you broil or grill food with a mixture of soy sauce, mirin, and sugar.

However, in the States, when we refer to Teriyaki, we usually mean the Teriyaki sauce or marinade (such as this Teriykai Beef Tenderloin Medallions recipe)

In this recipe, I marinade the beef tenderloin medallions with my homemade teriyaki sauce prior to pan searing – kicking up the beef tenderloin medallions a notch!

Also, this is how I make it medium rare. I ate too fast and didn’t manage to take a good picture of it cut open for you to see! But just wanted to mention that if you prefer it more well done, to cook it a little longer.

Ingredients

  • 2 (4 oz) Salmon Filet
  • 3 tbsp Soy Sauce (or Coconut Aminos, if paleo)
  • 1 tbsp Honey
  • 1 tbsp Rice Wine (optional)
  • 1 tbsp Julienned, Sliced, or Grated Ginger
  • 2 tbsp Corn Starch (or Potato Starch/Tapioca Starch, if paleo)
Pan Fried Honey Teriyaki Salmon Fillet

Instructions

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

Now, in a small bow mix your honey, rice wine, soy sauce (or coconut aminos) and ginger to make a sauce mixture.

In a ziplock bag, place salmon and sauce mixture 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.

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

Ingredients

  • 2 (4 oz) Salmon Filet
  • 3 tbsp Soy Sauce (or Coconut Aminos, if paleo)
  • 1 tbsp Honey
  • 1 tbsp Rice Wine (optional)
  • 1 tbsp Julienned, Sliced, or Grated Ginger
  • 2 tbsp Corn Starch (or Potato Starch/Tapioca Starch, if paleo)

Notes

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 honey, rice wine, soy sauce (or coconut aminos) and ginger to make a sauce mixture.

In a ziplock bag, place salmon and sauce mixture 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 a 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.

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: 2 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 1343mgCarbohydrates: 18gFiber: 0gSugar: 9gProtein: 13g

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.

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kristina

Wednesday 6th of November 2013

I like my salmon more well done. Is 5 minutes per side enough or is that going to be rare?

tsaitina

Wednesday 6th of November 2013

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!

Hessie

Wednesday 18th of September 2013

before point 4? I assume that this is the ginger sitting on the salmon, there is no mention of it on the receipe?

Tina T.

Wednesday 18th of September 2013

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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