How To Cook Seared Salmon

Learn how to cook pan seared salmon with Chef Mark. If you like this how-to video and recipe please like and share using the links below. Don’t forget to subscribe to our YouTube channel!

Pan Seared Salmon Recipe:

Two 5-to-6 ounce salmon filets skin removed
Teriyaki glaze/marinade, 4-5 ounces, Bottled
Wasabi Sauce, or Wasabi Mayonnaise, bottled
Toasted Sesame seeds
Sesame oil
2 oz. Olive oil for searing the salmon

1. Place salmon in marinade or glaze for up to two hours. Remove when ready to cook and blot dry with paper towel to remove excess marinade
2. Prepare the skillet by placing on medium high heat, add oil when oil starts to swirl add salmon presentation side down in oil first. Allow to sear and cook until sides start to brown. Lower heat to avoid scorching.
3. Heat some additional teriyaki glaze for spooning over fish.
4. Turn fish over when brown color is achieved on first side. The fish will cook quickly because of its size. Remove the fish from pan and check internal temperature with pocket thermometer. Temp should be 145oF or slightly higher
5. Place fish on platter and spoon some heated glaze over all.
6. Drizzle Wasabi in crisscross fashion overall and sprinkle toasted sesame seeds and a small drizzle of Sesame oil.

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