At 20 minutes from start to finish, this super quick pan-fried salmon teriyaki recipe will become a firm favourite mid-week dinner.
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.
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.
This recipe uses a mix of dark and light soy as well as rice wine and a splash of Chinkiang vinegar.
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.
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!
- 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
- Add the soy sauces, rice wine, honey and vinegar to a pan.
- Bring to a boil and cook for 60 seconds stirring continuously.
- Pour into a shallow bowl.
- Run a little cold water in the sink and place in the bowl to cool the sauce as quickly as possible.
- Place the salmon fillets flesh side down in the sauce.
- Heat a dry pan over a high heat and toast the Szechuan pepper for 60 seconds.
- Remove and crush in a pestle and mortar.
- Return the pan to the heat and toast the sesame seeds for 60 seconds and set aside.
- Return the pan to the heat and add the salmon fillets skin side down.
- Cook for 4-5 minutes.
- Whilst the fish is cooking sprinkle the flesh side of the fish with the Szechuan pepper.
- Just before you flip the fish pour in the rest of the marinade, it will bubble rapidly.
- Flip the fish and remove from the heat.
- Allow to sit for 60 seconds before serving.
- I like to remove the skin and brush the flesh underneath with the marinade which should be sticky.
- Serve sprinkled with the sesame seeds.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 573 Total Fat: 29g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 143mg Sodium: 1668mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 53g