Pan Seared Teriyaki Salmon Recipes

PAN SEARED TERIYAKI SALMON

Steps:

• RUCTIONS Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
• Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

PAN SEARED TERIYAKI SALMON

Steps:

• Heat a skillet over medium high heat. Prepare the fish. Steps listed above.
• Take the prepared fish and season it with salt and pepper. Drizzle the fish with olive oil directly before adding it to the hot pan flesh side down.
• Sear the fish for 5-6 minutes per side. This will give you a medium well temperature. Cooking times will vary based on thickness of the fish. If the fish is getting too brown, reduce the heat and flip it.

EASY PAN-SEARED TERIYAKI SALMON

Steps:

• Season both sides of each salmon fillet with salt, pepper and garlic powder.
• Heat a frying pan or a skillet over medium-high heat. When the pan is at the proper temperature for pan-frying (see notes), add cooking oil to coat the surface. Allow the oil to heat up (about 10 - 15 seconds).
• Carefully place the salmon portions into the pan, skin side up first.
• Sear for 3 - 5 minutes on each side, depending on the thickness of your salmon. Be careful not to overcook your salmon. It should flake easily and be slightly firm to the touch.
• Remove the salmon from the pan and set aside to rest.
• Prepare the teriyaki sauce by combining the water, soy sauce, mirin, brown sugar and cornstarch. Make sure to stir well till there are no more cornstarch clumps.
• Bring the sauce to a boil over medium-high heat, stirring frequently. As soon as the sauce thickens (it should be about the same consistency as maple syrup), remove the saucepan from the heat.
• Place the cooked salmon on a serving plate, then drizzle the teriyaki sauce over each piece.
• Top with sesame seeds and chopped scallions, then serve with steamed rice.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.