Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon/15ml vegetable oil
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)
  • 1/2 cup/120ml soy sauce (low sodium preferred)
  • 1/4 cup/60ml mirin (Japanese sweet rice wine)
  • 2 tablespoons/30ml sake (or dry sherry)
  • 2 tablespoons/30ml granulated sugar
  • 1 tablespoon/15ml honey
  • 1 teaspoon/5ml fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon/15ml cornstarch
  • 2 tablespoons/30ml cold water

Instructions:

  1. In a medium saucepan, combine soy sauce, mirin, sake (or sherry), sugar, honey, ginger, and garlic. Bring to a simmer over medium heat.
  2. In a small bowl, whisk together cornstarch and cold water to form a slurry.
  3. Slowly whisk the cornstarch slurry into the simmering sauce. Cook, whisking constantly, until the sauce thickens to a syrupy consistency. Remove from heat.
  4. Heat vegetable oil in a large skillet over medium-high heat.
  5. Place salmon fillets, skin-side down (if using skin-on), in the hot skillet. Cook for 4-5 minutes, or until the skin is crispy and golden brown (if using skin-on). If using skin off, cook about 3-4 minutes per side depending on thickness.
  6. Flip the salmon fillets and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Pour the Teriyaki sauce over the cooked salmon in the skillet. Cook for 1-2 minutes, spooning the sauce over the salmon, until the sauce is slightly reduced and the salmon is fully glazed.
  8. Remove the salmon from the skillet and transfer to serving plates. Drizzle any remaining sauce from the skillet over the salmon. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.