Simple Teriyaki Salmon

Ingredients

• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon rice vinegar
• 1 teaspoon fresh garlic, finely minced (about 2 cloves)
• 1 teaspoon fresh ginger, finely grated
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 4 fillets skin-on salmon fillets, each about 6 oz and 1-inch thick
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon neutral oil (avocado or vegetable oil)
• 2 stalks thinly sliced green onions (scallions)
• 1 teaspoon toasted sesame seeds
• 4 cups cooked steamed white or jasmine rice, for serving

Instructions

1. 1

   Remove the salmon fillets from the refrigerator 15 minutes before cooking to take the chill off — this helps them cook more evenly. Pat each fillet completely dry with paper towels on all sides; a dry surface is essential for a proper sear rather than steaming in the pan. Season the flesh side of each fillet with 1/2 tsp kosher salt and 1/4 tsp black pepper.

2. 2

   Make the teriyaki sauce: In a small mixing bowl, whisk together the soy sauce, honey, mirin, rice vinegar, minced garlic, and grated ginger until the honey is fully dissolved and everything is combined. In a separate tiny bowl or ramekin, dissolve 1 tsp cornstarch in 1 tbsp cold water, whisking until no lumps remain, then pour this slurry into the sauce mixture and whisk to incorporate. Set aside — this sauce will thicken and turn glossy when heated.

3. 3

   Pour the teriyaki sauce into a small saucepan over medium heat. Whisk constantly and bring to a gentle simmer — you'll see it begin to bubble around the edges after about 2 minutes. Continue simmering for 1 to 2 minutes, still whisking, until the sauce thickens enough to coat the back of a spoon and turns a deep, glossy amber color. Remove from heat immediately and set aside. Do not overcook or the sauce will become too sticky and difficult to work with.

4. 4

   Heat a 12-inch nonstick skillet or well-seasoned cast iron skillet over medium-high heat for 2 full minutes until the pan is very hot — a drop of water flicked onto the surface should evaporate instantly with a sharp sizzle. Add 1 tbsp neutral oil and swirl to coat. The oil should shimmer and move fluidly across the pan but not smoke.

5. 5

   Place the salmon fillets skin-side UP (flesh-side down) in the hot pan, leaving at least 1 inch of space between each fillet to avoid steaming. Immediately press each fillet gently with the spatula for 5 seconds to ensure full contact with the pan. Cook undisturbed for 3 to 4 minutes — resist the urge to move them. You're looking for the flesh to turn opaque about halfway up the side of the fillet, and the bottom should release cleanly from the pan with a golden-brown crust when ready to flip.

6. 6

   Flip the salmon carefully using a fish spatula, sliding it under the skin side. Cook for 2 to 3 more minutes on the skin side, until the internal temperature of the thickest part of the fillet reads 125°F (52°C) for medium (slightly translucent in the center) or 130°F to 135°F (54–57°C) for medium-well (fully opaque). The skin should be lightly crisped and golden. Do not overcook — salmon dries out quickly past 140°F.

7. 7

   Reduce the skillet heat to medium-low. Pour the teriyaki sauce evenly over all four salmon fillets in the pan. Use a spoon or silicone brush to baste the tops of each fillet with the sauce. Cook for just 30 to 45 seconds, gently spooning sauce over the fish continuously, until the sauce bubbles around the edges of the fillets and adheres into a shiny, lacquered glaze. Watch carefully — the honey in the sauce can scorch quickly over high heat.

8. 8

   Transfer the glazed salmon fillets to serving plates, skin-side down, over a bed of steamed jasmine rice. Spoon any remaining teriyaki sauce from the pan over each fillet. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while the glaze is hot and glossy.

Tools you’ll need

• 12-inch nonstick skillet or well-seasoned cast iron skillet
• small saucepan
• cutting board
• sharp chef's knife
• small mixing bowl
• whisk
• measuring cups
• measuring spoons
• fish spatula or wide silicone spatula
• paper towels
• oven mitts or heat-resistant handle cover

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