Pan Fried Shoyu Sesame Salmon

This recipe is a family favorite and can be modified to be mild or spicy. The savory sauce can also be used to sauté vegetables such as bok choy or cabbage. The best thing about this dish is that it is quick and easy to prepare. Cut down on sodium by preparing a half-batch of sauce.

Shoyu Sesame Salmon


2-4 salmon filets
4 tbsp flour
1 tsp salt
1 tsp pepper

For the sauce

8 cloves minced garlic
4 tbsp shoyu
4 tbsp rice wine
4 tbsp water
up to 2 tsp chili pepper flakes (or hot sauce to taste)
2 tsp sugar
2 tsp vinegar
2 tsp sesame oil

To prepare

  • Remove salmon skin. (Optional: pan-fry in a separate skillet with oil, salt, and pepper until crisp).
  • Pat dry filet and cover with salt and pepper.
  • Coat each filet on all sides with flour.
  • Mix sauce ingredients and set aside

To cook

  • Heat oil and brown the filets for a few minutes on each side.
  • Add the garlic and sauce mixture. Fry with lid on until well done.
  • Optional: Add veggies to cook along side the salmon. The sauce will make them delicious!
  • Serve hot with white rice. (Optional: garnish with sesame seeds and chopped green onion).
Try this dish for your ohana! You won't regret it. This recipe has been a go-to for my family and works well with both fresh and frozen salmon. It is always worth the extra effort to fry up the salmon skin as well!

I hope you enjoy this recipe.