Ingredients:

  • 1/2 cup Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 2 Tbsp Sake (or Dry Sherry)
  • 1/4 cup packed Light Brown Sugar
  • 1 Tbsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 tsp Cornstarch
  • 1 Tbsp Cold Water
  • 4 (6 oz each) Salmon Fillets, center-cut, skin-on preferred
  • 1 tsp Neutral Oil (e.g., grapeseed)
  • 1/4 tsp Black Pepper, freshly ground
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 2 Tbsp Spring Onion (Scallions), thinly sliced

Instructions:

  1. Prepare the Teriyaki Glaze: In a small saucepan, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves completely (about 2 minutes).
  2. Reserve and Thicken: Remove the saucepan from the heat. Pour half of the sauce into a separate bowl (this is the sanitary finishing glaze). Return the remaining half of the sauce to low heat. Whisk the cornstarch and cold water together to form a smooth slurry. Pour the slurry into the saucepan and whisk constantly for 30 seconds until the sauce slightly thickens. Turn off the heat and let cool slightly.
  3. Marinate the Salmon: Pat the salmon fillets completely dry with paper towels. Season lightly with black pepper. Place the salmon in a shallow dish or bag, and pour the slightly thickened glaze over the fillets. Marinate for 15 to 20 minutes at room temperature.
  4. Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly brush with neutral oil. Remove the salmon from the marinade and discard the used marinade immediately. Place the salmon skin-side down on the prepared baking sheet. Bake for 10 minutes.
  5. Glaze and Finish: After 10 minutes, remove the salmon from the oven. Generously brush the tops of the fillets with the reserved, sanitary glaze. Return to the oven and bake for an additional 2–5 minutes, until the salmon flakes easily and the internal temperature registers 140°F (60°C) in the thickest part.
  6. Rest and Serve: For a glossy top, you may switch the oven to the broiler setting for 60 seconds (watching carefully). Remove from the oven, garnish immediately with toasted sesame seeds and sliced spring onion, and allow to rest for 5 minutes before serving.