Thai-Flavored, Pan-Fried Salmon

Pan fry salmon with tangy thai sauce

​The Spruce 

  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Yield: Serves 2 to 4
Nutritional Guidelines (per serving)
450 Calories
17g Fat
30g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 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.

Ingredients

  • 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 lemongrass (minced)
  • For the Salmon
  • 2 to 4 salmon fillets
  • 1 to 3 tablespoons canola oil (or other vegetable oil for frying)
  • Garnish: toasted sesame seeds

Steps to Make It

  1. Gather the ingredients.

    Pan fry salmon with tangy Thai sauce ingredients
    ​The Spruce
  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
    ​The Spruce
  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
    ​The Spruce
  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
    ​The Spruce
  6. Flip over the fish and repeat, reserving the remaining sauce for later. Marinate in the refrigerator 10 minutes.

    Flip over and repeat
    ​The Spruce
  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
    ​The Spruce
  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
    ​The Spruce 
  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
    ​The Spruce 
  10. Salmon is done when inner flesh is opaque and flakes easily with a fork.

    Salmon is done
    ​The Spruce 
  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!

Recipe Tags: