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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! If you’re looking for some delicious Paleo Salmon recipes – you’re in luck! Here’s 50+ delicious ones including salads, appetizers, oven baked, stove top, and more!
Ingredients
- 2 Salmon Fillet
- 3 tbsp Soy Sauce (if you’re gluten free or paleo, use Coconut Aminos instead)
- 1 tbsp Honey
- 1 tbsp Rice Wine
- 2 tbsp Julienned, Sliced, or Grated Ginger
- 4 tbsp Potato Starch
Instructions
1. Place your salmon on a plate and cut your salmon about half way through horizontally and vertically in this pattern:
2. Now, in a small bow mix your honey, rice wine, soy sauce (or 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.
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.
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.
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
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 honey, rice 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: 1Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 278mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 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.
Looking for more salmon recipes like this Pan Fried Honey Teriyaki Salmon Fillet? Look no further! My salmon recipes this way!
I like my salmon more well done. Is 5 minutes per side enough or is that going to be rare?
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!
before point 4? I assume that this is the ginger sitting on the salmon, there is no mention of it on the receipe?
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 🙂