Thai-Flavored, Pan-Fried Salmon

Pan fry salmon with tangy thai sauce

​The Spruce 

Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
450 Calories
17g Fat
30g Carbs
42g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 450
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 16%
Cholesterol 111mg 37%
Sodium 774mg 34%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 3%
Protein 42g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What makes this recipe so special is the tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors. Pan frying salmon is quick and sears in both the flavors and ​omega-3 goodness of the fish. An extremely delicious recipe that can be made in under 30 minutes, pan-fried salmon with Thai sauce is great for an everyday dinner entree that even your kids will love.


Click Play to See This Thai-Flavored, Pan-Fried Salmon Recipe Come Together


  • For the Marinade
  • 1/2 cup rice vinegar (or substitute white vinegar or apple cider vinegar)
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 1 fresh red chili, minced or finely sliced, or substitute 1/2 to 1 teaspoon cayenne pepper)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce (or substitute 1 more tablespoon regular soy sauce)
  • 1 tablespoon minced lemongrass
  • For the Salmon
  • 2 to 4 salmon fillets
  • 1 to 3 tablespoons canola or vegetable oil, for frying
  • Garnish: toasted sesame seeds

Steps to Make It

  1. Gather the ingredients.

    Pan fry salmon with tangy Thai sauce ingredients
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  2. Place all marinade ingredients together in a saucepan over medium-high heat. Stir as you bring the sauce to a boil.

    Place ingredients in pan
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  3. Reduce heat to medium, and allow to simmer for 10 minutes, uncovered. The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks).

    Allow to simmer
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  4. When the sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes.

  5. Place salmon fillets in a flat baking pan so that they aren't piled on top of each other. When the marinade has cooled to warm, slather 1 tablespoon over each fillet.

    Put salmon in baking pan
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  6. Flip over the fish and repeat, reserving the remaining sauce for later. Marinate in the refrigerator 10 minutes.

    Flip over and repeat
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  7. Place a frying pan or wok over medium-high heat, allowing it to warm up for at least 1 minute before adding the oil. This will help prevent salmon from sticking.

    Frying pan
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  8. When the pan is hot, add 1 to 2 tablespoons oil, lifting and turning the pan to distribute evenly. Now place fillets in the pan.

    Add oil
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  9. Allow salmon to fry at least 2 minutes undisturbed before turning, allowing it to "sear" so it will come away from the bottom of the pan without sticking. While salmon is frying, cover the pan with a lid. Fry a total of 3 to 5 minutes per side, depending on the thickness of the fish.

    Allow salmon to fry
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  10. Salmon is done when inner flesh is opaque and flakes easily with a fork.

    Salmon is done
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  11. To serve, arrange salmon on a serving platter or individual plates. Reheat remaining sauce briefly and spoon some over each fillet. Sprinkle with sesame seeds if using. Any leftover sauce can be served on the side. It's also delicious spooned over rice or vegetables.

    Serve salmon
    ​The Spruce
  12. Enjoy!