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 (4 oz) Salmon Filet
• 3 tbsp Coconut Aminos
• 1 tbsp Honey
• 1 tbsp Rice Wine
• 1 tbsp Julienned, Sliced, or Grated Ginger
• 2 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, 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

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Ingredients

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

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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Michiu (Rice Cooking Wine)- 750ml (Pack of 1) by QIAN HU
• 
  Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits
• 
  Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz - Low Sodium Soy Sauce Alternative, Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, Paleo - 96 Total Servings

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 433mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 12g

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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