Pan Seared Teriyaki Salmon

Pan Seared Teriyaki Salmon

The flavor of teriyaki seems to have been made for salmon. It’s so delicious to bite into tender, flaky salmon that has been caramelized with this sweet and tangy glaze.

What is not super cool about traditional teriyaki is all of the added sugars that end up in the sauce. This Quick Teriyaki Sauce has eliminated those added sugars while maintaining that flavor that you love. Big changes in your body composition come from systematically removing the added sugars from your diet, like I’ve done for you in this unbelievably tasty salmon dish.

This is quite possibly the best salmon dish that I’ve ever made! My 9 year old daughter, Chloe, took such a liking to it that she packed the leftovers in her lunch the next day 🙂

Pan Seared Teriyaki Salmon
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 4

For the Quick Teriyaki Sauce
  • ½ cup sake
  • ¼ cup mirin (sweet Japanese rice wine)
  • ¼ cup coconut aminos
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Ginger, minced
For the Pan-Seared Salmon
  • 1 tablespoon olive oil
  • 4 (6oz) skin-on, boneless salmon fillets (about 1 inch thick)
  • sea salt

  1. Combine the Quick Teriyaki Sauce ingredients in a small bowl.
  2. In a large skillet, heat the Tablespoon of oil over medium-high heat. Season the salmon fillets lightly with salt. Place the fillets in the pan, skin side down, until the skin is brown and crisp, about 5 minutes. Flip the fillets and cook until the other side is lightly browned, about 3 minutes. Transfer the fillets to a plate.
  3. Pour any fat off from the skillet. Add the Quick Teriyaki sauce and bring to a boil over medium-high heat. Cook until the sauce is reduced by two-thirds, about 5 minutes. Add the salmon to the pan, skin side up, and cook while spooning the sauce over, until the sauce is syrupy and the salmon is fully cooked, about 3 minutes. Enjoy!

Calories: 257     Fat: 5g     Carbohydrates: 10g     Sugar: 4g     Sodium: 291mg     Fiber: 1g     Protein: 32g    

Paleo Gluten-Free Recipe for Pan Seared Teriyaki Salmon


  • Sherry July 20, 2017 at 9:15 pm

    This sauce sounds very good; but, is there a substitute I could use instead of the sake?

    • Diana July 24, 2017 at 7:05 pm

      Hi Sherry,

      You can also use Chinese rice wine, or dry sherry if the recipe only calls for a small amount (1 to 2 tablespoons) of sake. Or if you want to leave alcohol out of the equation all together, you can substitute rice wine vinegar mixed with water or white grape juice for the sake at a 1 to 3 part ratio.

      Hope this helps! 🙂

  • Melissa Novotny July 26, 2017 at 2:10 am

    I made this tonight and it was so delicious! I’d made fried rice the night before and really wanted to try some teriyaki salmon with it, and this recipe just hit the spot! It’s definitely going into my regular meal rotation.

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