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pan fried teriyaki salmon with pepper jelly - perfect for lent!

*Serves 4*


4 Salmon Filets (6-7 oz each)

1 Garlic Clove, Minced

2 Tsp Ginger, Grated

1/4 Cup Soy Sauce

1/8 cup Water

1 TBSP. Brown Sugar

1/8 Cup Rice Wine Vinegar

1/2 Tsp Sesame Oil


  1. Mix garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil in a medium bowl.

  2. Add the marinade to a ziplock bag.

  3. Place salmon filets in the ziplock bag and marinate for 30 minutes.

  4. When you are ready to cook, heat oil in a large skillet.

  5. Remove salmon filets from ziplock bag and PAT DRY - VERY IMPORTANT STEP!

  6. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).

  7. Cook 3-4 minutes on each side in a well oiled grill pan until desired doneness.

  8. Finish it off with a couple tablespoons of That Dam Jam! (Choose your favorite flavor!)

  9. Enjoy! Don't forget to tag @thatdamjamlady when you recreate this recipe!

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