Ingredients:

  • 2 (6-ounce/170g) Salmon fillets
  • 1 tablespoon Vegetable oil
  • Sesame seeds, for garnish (optional)
  • Chopped green onions (scallions), for garnish (optional)
  • 1/4 cup (60ml) Soy sauce
  • 2 tablespoons (30ml) Mirin
  • 1 tablespoon (15ml) Sake
  • 1 tablespoon (15ml) Honey
  • 1 teaspoon (5ml) Fresh ginger, grated
  • 1 clove Garlic, minced
  • 1 teaspoon Cornstarch
  • 1 tablespoon (15ml) cold water

Instructions:

  1. Pat salmon fillets dry with paper towels.
  2. Whisk together soy sauce, mirin, sake, honey, ginger, and garlic in a small saucepan.
  3. Bring the sauce to a simmer over medium heat. Add the cornstarch slurry and whisk constantly until the sauce thickens.
  4. Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  5. Place salmon fillets in the hot pan, skin-side down (if using skin-on fillets). Sear for 4-5 minutes
  6. Flip the salmon fillets and cook for another 3-4 minutes, spooning the teriyaki sauce over the salmon to glaze. Cook until the salmon is cooked through.
  7. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately.