Japanese Teriyaki Salmon

Ingredients

• 2 pieces (6 oz each) salmon fillets, skin-on
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake or dry white wine
• 1 tsp sugar
• 1 tsp ginger, fresh minced
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• ¼ cup water or dashi
• 1 tsp cornstarch
• 2 tbsp scallions, sliced thin
• 1 tsp sesame seeds, white

Instructions

1. 1

   In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic until the sugar dissolves completely. Set the teriyaki sauce aside—this is your base for glazing.

2. 2

   Pat the salmon fillets dry with paper towels, then season both sides lightly with salt and pepper. Dry skin ensures a crispy exterior when seared.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute. Place salmon skin-side up in the pan and sear for 4–5 minutes without moving until the skin is golden brown and crispy.

4. 4

   Carefully flip the salmon and sear the flesh side for 2–3 minutes until light golden, then pour the teriyaki sauce around the fillets. The residual heat will begin to cook the sauce.

5. 5

   Reduce heat to medium and simmer for 3–4 minutes, spooning the sauce over the salmon occasionally, until the sauce reduces by half and becomes glossy. The salmon should still be slightly translucent in the thickest part when checked with a fork.

6. 6

   In a small cup, whisk cornstarch with 1 tablespoon of water to make a slurry, then stir it into the simmering sauce. Cook for another 30–45 seconds until the sauce thickens and coats the back of a spoon.

7. 7

   Transfer salmon to serving plates and drizzle with the thickened teriyaki glaze. Garnish immediately with sliced scallions and sesame seeds, then serve hot alongside steamed rice or vegetables.

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