Ingredients:

  • 2 (6-ounce) salmon fillets (around 170g each)
  • Salt and pepper, to taste
  • 1/4 cup soy sauce (60ml)
  • 2 tablespoons honey (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon fresh ginger, grated (5g)
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch (3g) mixed with 1 tablespoon water (15ml)
  • 1 tablespoon sesame seeds (optional)
  • 2 green onions, finely sliced (optional)

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic until well combined.
  2. In a separate small bowl, mix cornstarch with water until smooth; add to the sauce mixture. Set aside.
  3. Season the salmon fillets with salt and pepper on both sides.
  4. Heat a non-stick skillet over medium-high heat and add a splash of oil.
  5. Place salmon skin-side down in the skillet. Cook for about 4-5 minutes or until golden brown.
  6. Flip the fillets and pour the teriyaki sauce over them.
  7. Cook for another 4-6 minutes
  8. Remove from heat, sprinkle with sesame seeds and sliced green onions, if desired. Serve immediately with rice or vegetables.