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Quick Pan Fried Salmon Teriyaki

At 20 minutes from start to finish, this super quick pan-fried salmon teriyaki recipe will become a firm favourite mid-week dinner.

Portrait close up image of a glazed salmon teriyaki topped with sesame seeds and garnished with sprouted onion seeds served with pickled daikon

Quick Japanese Salmon.

Quick dinners so often fall back on being pasta or a stir fry! However, a wonderfully cooked piece of salmon can take that quick dinner up a notch.

Quick does not necessarily mean compromise either!

I am not a cook that compromises, I spend time making sure that my food is the best that it can be, not the quickest or easiest.

But sometimes quick just happens and this is one of those times.

In fact, quick and salmon are pretty much synonymous, my honey and mustard glazed salmon and my orange and harissa salmon recipes are sub 30-minute dinners.

Portrait image of a glazed salmon teriyaki showing internal texture. Topped with sesame seeds and garnished with sprouted onion seeds

Cooking Hints and Tips.

This recipe lives and dies on the quality of the salmon and the flavour of the Teriyaki sauce.

The sweet, salty and slightly sour sauce is my idea of heaven and I always make my own and tweak it a little.

So my teriyaki sauce in this Duck Donburi is slightly different from the one in my Teriyaki meatball recipe.

This recipe uses a mix of dark and light soy as well as rice wine and a splash of Chinkiang vinegar.

Chinkiang is a “black” Chinese vinegar, it is my favourite Asian vinegar. I use it in everything from my sweet and sour pork chops to my sticky pork belly.

You can use any “Asian” style vinegar in this but I would urge you to hunt down some Chinkiang!

As for the salmon go for the best you can afford.

I remove the skin when cooking this recipe as the sticky sauce makes any crispy skin go soft “soggy” very quickly.

But by cooking the fish with the skin on you protect the delicate flesh from the hot pan.

Once you put the fish into the pan it is vitally important that you leave it alone! Do not try and move it around, it will stick.

The skin is also easier to peel off when it is cooked. It will be hot though so be careful not to burn yourself.

Portrait image of a glazed salmon teriyaki topped with sesame seeds and garnished with sprouted onion seeds served with pickled daikon

Serving Suggestions.

For me, this is best served with pickles.

I love quick pickles and add them to so many of my recipes.

The pickled daikon from my salt and pepper chicken recipe is the one I use most often and the one pictured in this recipe.

Although the pickled cucumber from my salt and pepper squid recipe works wonderfully too.

This makes a light but filling meal.

If you want to add more substance then you could serve it with my sweet and sour noodles recipe.

If you can find some then sprouted onion seeds also add a wonderful flavour to the meal. They are not just for garnish!

Square image of a glazed salmon teriyaki topped with sesame seeds and garnished with sprouted onion seeds
Yield: 2 Servings

Quick Salmon Teriyaki Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

10 minutes prep time and 10 minutes cooking time make this pan-fried teriyaki salmon recipe a real mid-week favourite!


  • 2 Tbsp Light Soy Sauce
  • 2 Tbsp Shaoxing Rice Wine
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Chinkiang Vinegar
  • 40g Honey
  • 2 Salmon Fillets
  • 1 Tsp Szechuan Pepper
  • 1 Tsp Sesame Seeds


  1. Add the soy sauces, rice wine, honey and vinegar to a pan.
  2. Bring to a boil and cook for 60 seconds stirring continuously.
  3. Pour into a shallow bowl.
  4. Run a little cold water in the sink and place in the bowl to cool the sauce as quickly as possible.
  5. Place the salmon fillets flesh side down in the sauce.
  6. Heat a dry pan over a high heat and toast the Szechuan pepper for 60 seconds.
  7. Remove and crush in a pestle and mortar.
  8. Return the pan to the heat and toast the sesame seeds for 60 seconds and set aside.
  9. Return the pan to the heat and add the salmon fillets skin side down.
  10. Cook for 4-5 minutes.
  11. Whilst the fish is cooking sprinkle the flesh side of the fish with the Szechuan pepper.
  12. Just before you flip the fish pour in the rest of the marinade, it will bubble rapidly.
  13. Flip the fish and remove from the heat.
  14. Allow to sit for 60 seconds before serving.
  15. I like to remove the skin and brush the flesh underneath with the marinade which should be sticky.
  16. Serve sprinkled with the sesame seeds.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 573Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 143mgSodium: 1668mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 53g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Brian Jones

Friday 23rd of February 2018

Thanks Julie, enjoy!

Brian Jones

Thursday 22nd of February 2018

Funding any quality seafood here on the Hungarian Great Plain is a wonderful surprise :D

Brian Jones

Thursday 22nd of February 2018

It certainly does, thanks Corina :)

Brian Jones

Tuesday 6th of December 2016

Thanks Cristie, it is such a simple quick dish too :)


Monday 5th of October 2015

I grew up in the Chesapeake Bay region in the US; an area that is famous for seafood, even though it's very difficult to eat locally caught seafood unless you catch it yourself or find a good seafood market (and even then what's sold is usually from out of the area). We ate fish, but it was mostly frozen. Since moving to Spain we've eaten more seafood in much greater variety, including many freshwater fish. (OMG the trout!). Sorry to hear you're having difficulty in your area. What I miss is the variety of sausages. I love chorizo, but it would be nice to have some kielbasa now and again. :)

Brian Jones

Wednesday 7th of October 2015

Thanks Lydia, trout seems to be very unpopular in Hungary and when it is available it is so horrendously expensive it makes me wince, the last time my wife ordered it her main dish cost pretty much the same price as everyone elses dinner combined, and there was 6 of us in total :o Now sausages are a different matter, the Hungarians have a huge selection and I have been making my own to top them up for years ;)