Weekends should be effortless, whether it’s with chores or meals. That is why this simple and quick teriyaki salmon with honey should be a part of your menu. The salmon is sweet and caramelized, with crunchy skin and a succulent center.
How to Marinade Teriyaki Salmon
With busy weeknights, it doesn’t hurt to prep ahead. I marinaded the salmon for 45 minutes however, you can marinate and leave it in the fridge overnight.
I leave the skin on so that when the salmon is cooked it retains a bit more of it’s ‘juices’ without drying out.
How to Cook Teriyaki Salmon
Heat a wide frying pan on medium-high heat and when hot, drizzle in the oil then put in the fish skin-side down (reserve the marinade).
Avoid moving the fish, just ignore it for about 3-4 minutes. Wait until it has changed color halfway, then you know it’s time to flip it over.
Let it cook for a further 3 minutes before pouring in the marinade. Let that simmer and reduce for 2 minutes, this can then be used as a sauce.
And that’s it! How quick and easy was that?
Side Ideas for Your Teriyaki Salmon? Try…
10-minute Sreamy Spinach with Parmesan
Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness. Spinach never tasted this good! It is ready in under 10 minutes which is perfect because you can make the spinach while cooking the salmon.
Please give the Pan-fried teriyaki salmon recipe with honey a thumbs up below.
FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.
Another Fish Recipe You Might Love
Simple Oven-baked Sea Bream and Potatoes
Sea bream fillet and potatoes baked with herbs and white wine. Makes a great weeknight addition to your family menu or when hosting a crowd and don’t want to fuss.
Pan-fried teriyaki salmon with honey
(+10 rating, 2 votes)
Loading...Sweet caramelized salmon with that teriyaki flavor that I can't put to words. The fillet is delicious and succulently juicy with crispy skin.
Ingredients
- 3 tablespoons teriyaki sauce
- 1/2 tablespoon rice vinegar
- 2 heaped tablespoons of runny honey
- 1 tablespoon soy sauce with less salt
- 1 garlic clove
- ginger (equal to the garlic)
- 800g salmon fillets with skin
Instructions
Lay the fish in a dish that can accommodate all the salmon without one being on top of the other,
Stir the teriyaki sauce, rice vinegar, honey, and soy sauce then pour it together with the garlic and ginger over the salmon.
Make sure the salmon is laid into the marinade skin side up, cover, and leave to marinate in the fridge for 45 minutes or overnight
Heat a non-stick pan over medium-high heat, then drizzle in 3 tablespoons of vegetable oil followed by the salmon laid skin-side down
Once the salmon hits the pan, let it sear without disturbance for at least 3 minutes or until you see the color change up to halfway up the salmon
Flip the salmon to sear for a further 3 minutes, then pour in the marinade and leave to gently simmer and reduce for about 1-2 minutes
Serve
No Comments