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3 salmon fillets with honey sesame glaze on a platter ready to eat.

Pan-Fried Honey Sesame Glazed Salmon

Pan-fried honey and sesame oil glazed salmon cooked to a perfect medium-rare.
Course Seafood
Cuisine American, Asian inspired
Keyword Honey sesame glazed salmon
Prep Time 2 hours
Cook Time 5 minutes
Total Time 2 hours 5 minutes
Servings 4 fillets
Calories 256kcal
Author Joe Boyle


  • 2 tbsp sesame oil
  • 2 tbsp soy sauce , I used Tamari
  • 3 tbsp honey
  • 1 tbsp ground ginger root
  • 1 tbsp sriracha sauce
  • 4 tsp lime juice
  • 1/2 tsp salt
  • 3 or 4 6 oz. salmon fillets
  • 2 tsp canola oil for frying
  • toasted sesame seeds
  • chopped green onion


  • Mix the sesame oil, soy sauce, honey, ginger, lime juice, and salt in a glass or stainless steel bowl or dish.
  • Cover the flesh of the salmon fillets with the marinade either in a suitable sized bowl or in a gallon plastic zip-lock bag and refrigerate for 1 or 2 hours.
  • Add 2 teaspoons of canola oil to a heavy skillet on medium-high heat. Once the oil starts to shimmer, remove the fillets of salmon from the marinade and carefully place them into the skillet. (Flesh side down if you are using skin-on fillets). Cook for 2 minutes. (Assuming the salmon is about 1 inch at it's thickest point. Or, cook for 30 seconds per 1/4 inch of thickness).
  • Flip the fillets to the second side and cook another 2 minutes. Spoon on some of the reserved marinade while cooking. Then, remove the salmon from the skillet and serve right away. The internal temperature should be between 110° and 125°. Drizzle with more reserved marinade and garnish with toasted sesame seeds and chopped green onion.


  1. Salmon is best served slightly under-cooked rather than over-cooked. If you think it is not done, you can always cook it a bit more.
  2. Nutrition is estimated for one 6 ounce salmon fillet.


Calories: 256kcal