Ingredients:

  • 4 (approx. 6 oz each) Salmon Fillets (centre-cut), skin-on
  • 1 tablespoon High Heat Oil (e.g., vegetable, grapeseed)
  • Salt and Black Pepper to taste
  • 1/4 cup Reduced Sodium Soy Sauce (or Tamari)
  • 1/4 cup Mirin (Sweet Rice Wine)
  • 2 tablespoons Sake (Dry Cooking Wine, optional)
  • 2 tablespoons packed Brown Sugar
  • 1 tablespoon Honey or Maple Syrup
  • 1 teaspoon Fresh Ginger, finely grated
  • 1 teaspoon Cornstarch (Cornflour)
  • 1 tablespoon Cold Water
  • 1 teaspoon Toasted Sesame Seeds, for garnish
  • 2 Spring Onions (Scallions), finely sliced, for garnish

Instructions:

  1. Combine Glaze Base: In a small saucepan, whisk together the soy sauce, mirin, sake (if using), brown sugar, honey, and grated ginger.
  2. Simmer: Bring the glaze mixture to a gentle simmer over medium heat, stirring until the sugar is dissolved (about 2 minutes). Remove from heat and set aside.
  3. Make the Slurry: In a separate small bowl, whisk the cornstarch and cold water until smooth. This slurry will be used to thicken the sauce later.
  4. Prep the Fish: Pat the salmon fillets completely dry using kitchen paper. This is essential for crispy skin. Season the flesh side lightly with salt and pepper.
  5. Heat the Skillet: Place the high-heat oil in a heavy skillet (cast iron or stainless steel) and heat over medium-high heat until shimmering.
  6. Sear Skin-Side Down: Carefully place the salmon fillets, skin-side down, in the hot pan. Cook undisturbed for 4 to 5 minutes until the skin is crispy and golden brown.
  7. Flip and Cook: Flip the salmon carefully. Cook on the flesh side for just 1 to 2 minutes to seal and finish cooking.
  8. Thicken the Sauce: Return the glaze base to a gentle simmer. Whisk the cornstarch slurry, then slowly stream it into the simmering sauce, whisking constantly.
  9. Reduce: Continue simmering for 30 to 60 seconds until the sauce thickens significantly and coats the back of a spoon. It should resemble a thin syrup consistency.
  10. Glaze the Fish: Remove the skillet containing the salmon from the heat. Spoon or brush the thick teriyaki glaze generously over the cooked flesh of the salmon fillets.
  11. Rest and Serve: Transfer the salmon to serving plates. Let it rest for 2 minutes. Drizzle any remaining glaze from the skillet over the top, and finish with a sprinkle of toasted sesame seeds and sliced spring onions.