Ingredients:

  • 4 (6-ounce) salmon fillets, skin on or off (about 170g each)
  • 1 tablespoon vegetable oil (15ml)
  • Salt and freshly ground black pepper, to taste
  • ½ cup soy sauce (120ml) (low sodium preferred)
  • ¼ cup mirin (60ml)
  • 2 tablespoons sake (30ml) (or dry sherry as a substitute)
  • 2 tablespoons brown sugar (packed, 30g)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon grated fresh ginger (about 5g)
  • 2 cloves garlic, minced (about 6g)
  • 1 teaspoon cornstarch (5g)
  • 1 tablespoon cold water (15ml)
  • Sesame seeds (black and/or white)
  • Chopped green onions (scallions)

Instructions:

  1. In a small bowl, whisk together soy sauce, mirin, sake (or sherry), brown sugar, honey, ginger, and garlic. Set aside.
  2. In a separate small bowl, whisk together cornstarch and cold water until smooth.
  3. Heat vegetable oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin-side down (if using skin-on fillets) in the hot skillet. Cook for 4-5 minutes until the skin is crispy and golden brown. If using skinless fillets, cook for 3-4 minutes per side.
  4. Flip the salmon fillets. Pour the prepared teriyaki sauce into the skillet. Bring to a simmer.
  5. Stir the cornstarch slurry and add it to the skillet. Simmer for 1-2 minutes, or until the sauce thickens and coats the salmon nicely. Baste the salmon with the sauce. The internal temperature should reach 145°F (63°C).
  6. Remove the salmon from the skillet. Garnish with sesame seeds and chopped green onions. Serve immediately. This teriyaki salmon recipe is quick and easy!