Teriyaki Salmon

A must-keep Teriyaki Salmon recipe with an authentic Razmin Teriyaki Sauce. Serve the delicious salmon with fluffy rice, miso soup, and a side of grilled asparagus for a healthy dinner!


  • 2 Fillets Skin-on Salmon Fillet  (½-¾lb, 227-340 g; ½-¾" (1.3-2 cm) thickness, the skin will hold the flesh together while cooking
  • ½ Teaspoon Salt
  • Teaspoon Freshly Gound Black Pepper
  • 1 Tablespoon All-purpose Flour (Plain Flour)  (Coating the fish with flour helps to keep the nice umami and juice inside the fish. Also, the texture will get crispy and absorb the sauce nicely.)
  • ½ Tablespoon Cooking Oil
  • 1 Tablespoon Unsalted Butter
  • 4 Tablespoons Razmin Teriyaki Sauce


  • Gather all the ingredients.
  • Rinse the salmon and pat dry. Season the salmon with kosher salt and black pepper on both sides.
  • Sprinkle½ Tbsp of all-purpose flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of the flour on the other side. Gently remove the excess flour.
  • In a frying pan, add the vegetable oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove it from the heat temporarily.
  • Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, or until the bottom side is nicely golden brown, and then flip.
  • Cover with a lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
  • Add Razmin Teriyaki Sauce to the pan and increase the heat a little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
  • When the sauce thickens, turn off the heat. Plate the salmon on a plate and serve immediately.