This pan-fried salmon teriyaki recipe is the perfect easy weeknight dinner when you want something fast, flavorful, and not too heavy. What I love about this One Pan Meal is that it comes together by cooking on the stovetop, which is especially clutch when warmer weather hits and you don’t want to heat up your kitchen by turning on the oven.
I’ve always been a baked salmon person, but pan frying salmon is surprisingly fast and foolproof. This version is made with teriyaki sauce, ready in under 30 minutes, and pairs well with just about any vegetable you have on hand.
If you like this dish, you should try my Sheet‑Pan Lemon Garlic Butter Salmon, Spicy Salmon Poke, or my Chicken Teriyaki Pineapple Bowl.
Why You Will Love This Dinner
- Easy cooking: One pan and minimal prep
- Healthy ingredients: High-protein, low carb, and made with a lighter teriyaki sauce
- Versatile meal: Works with rice, cauliflower rice, or simple veggies
Ingredients for this Pan Fried Teriyaki Salmon
- Atlantic salmon filets (skin on) – Rich, flavorful, and pan fry quickly with crispy skin
- Teriyaki sauce – Adds sweet-savory flavor (use a low-sugar option to keep this meal lighter)
- Avocado oil – Great for pan frying thanks to its high smoke point
- Green onion (optional) – Adds freshness and color right before serving
Substitutions and Variations
- Use salmon without skin if preferred (reduce cook time slightly)
- Swap avocado oil for olive oil or sesame oil
- Use soy sauce & honey if you don’t have teriyaki on hand
- Add grated ginger or garlic to the marinade for extra flavor
How to cook Teriyaki Salmon in a pan
- Place the salmon filets skin-side up in a shallow bowl.
- Pour the teriyaki sauce over the salmon and marinate for about 15 minutes.
- Heat the avocado oil in a skillet over medium heat.
- Add the salmon to the pan, skin-side up, and cook for 3 minutes.
- Flip and cook for an additional 3–4 minutes, depending on thickness, until cooked through.
- Serve with chopped green onions and an extra drizzle of teriyaki sauce.
Tips and Notes
- Let excess marinade drip off before adding salmon to the pan
- Don’t move the salmon while it cooks, this helps it sear nicely
- Cook time will vary based on thickness, so keep an eye on it
Yes! I actually prefer this way and it is how I always pan fry salmon teriyaki.
Salmon is an incredible source of omega-3 fatty acids which are great for an anti-inflammatory diet. It is also low carb and loaded with protein.
This is completely up to you! Pan frying salmon is faster than baking salmon because you don't need to wait for your oven to heat up.
Serving Suggestions
- Serve with Asian Broccoli (Roasted from Frozen)
- Pair with cauliflower rice or jasmine rice
- Add to a simple salad for a lighter dinner
Storage and Reheating Instructions
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
Reheat gently in a skillet over low heat or in the microwave in short intervals.
Tips:
Add a splash of water or extra sauce when reheating to prevent drying out.
I hope you are Over the Spoon for this recipe!
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Easy Pan Fried Salmon Teriyaki
Ingredients
- 2 Atlantic Salmon Filets, skin on
- 6 tbsp teriyaki sauce
- 1 green onion optional
- 1 tbsp avocado oil
Instructions
- Marinate salmon filets in a shallow bowl, skin side up in teriyaki sauce. If you have time, let them sit for 15 minutes.
- Heat oil in a pan on medium heat and cook salmon for 3 minutes, with skin side up. Do not stir around in pan.
- Flip salmon and cook for 3-4 minutes depending on thickness and serve with chopped green onions and an extra drizzle of teriyaki sauce.
I’d never pan seared salmon before but this was so easy and tasty!
Fabulous and easy-peasy to make! My entire family loved it and wanted seconds. Will make over and over.