How to Perfectly Pan-Fry Salmon with a Japanese Twist?

Q: Can I use frozen salmon for this recipe?
A: Yes, the recipe starts with thawing the salmon.
Q: Is it necessary to use lemon in the marinade?
A: Lemon helps in removing the fishy smell and adds a fresh flavor, but you can adjust it according to your preference.
Q: What if I don’t have black sesame and nori oyster powder?
A: You can substitute with regular sesame seeds and skip the nori oyster powder, though it adds a unique flavor.
Q: Can I bake the salmon instead of pan-frying?
A: Pan-frying is recommended for this recipe to achieve the golden crust, but you can bake it if you prefer.

Japanese-Style Pan-Fried Salmon


  • 200g Salmon
  • 1 Lemon
  • Black Sesame Seeds
  • Nori Oyster Powder - 8g
  • Chopped Parsley - 5g
  1. Thaw the salmon and marinate it with lemon for 10 minutes to remove any fishy smell. Pat dry with kitchen paper.
  2. Use kitchen foil to absorb any remaining moisture.
  3. Evenly coat the salmon with black sesame seeds and nori oyster powder.
  4. Heat a pan with oil on low heat, and add the salmon.
  5. Pan-fry until each side is golden brown and cooked through. If unsure, add a little water to the pan and simmer for 2 minutes. Garnish with parsley before serving.
  6. This recipe is a quick and easy method perfect for keeping in your permanent collection.
  • High in Omega-3 Fatty Acids
  • Source of Protein
  • Low in Carbohydrates
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