Ingredients:

  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) mirin (or dry sherry)
  • 2 tablespoons (30ml) sake (or rice wine vinegar plus 1/2 teaspoon sugar)
  • 1 tablespoon (15ml) honey (or maple syrup for vegan)
  • 1 teaspoon (5ml) grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch (mixed with 1 tablespoon cold water)
  • 2 salmon fillets (6-8 ounces/170-225g each)
  • 1 tablespoon vegetable oil (or canola oil)
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. In a small saucepan, whisk together soy sauce, mirin, sake, honey, ginger, and garlic.
  2. Bring the sauce to a simmer over medium heat.
  3. Whisk in the cornstarch slurry and simmer for 1-2 minutes, or until the sauce thickens. Remove from heat.
  4. Pat the salmon fillets dry with paper towels.
  5. Heat the vegetable oil in a large skillet over medium-high heat. Place salmon skin-side down (if using skin-on).
  6. Cook for 4-6 minutes, or until skin is crispy. Flip and cook 3-5 minutes, until salmon is cooked through (145°F/63°C).
  7. Pour teriyaki sauce over the salmon. Cook 1-2 minutes, spooning sauce over fillets.
  8. Sprinkle with sesame seeds and green onions (if using). Serve immediately.