Salmon Teriyaki

Method

1. 1

   Pat the salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper.

2. 2

   In a small bowl, whisk together soy sauce, mirin, sake, sugar, grated ginger, minced garlic, and water until the sugar is dissolved. Set aside.

3. 3
   Searing

   Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the pan. Sear without moving until the skin is golden and crispy, about 4 minutes.

   ⏲ 4 min

4. 4
   Searing

   Carefully flip the salmon fillets. Sear the flesh side for about 2 minutes until lightly browned but still rare in the center.

   ⏲ 2 min

5. 5
   Simmering

   Pour the teriyaki sauce into the skillet. Bring to a simmer. Cook, basting the salmon with the sauce, until the sauce thickens slightly and the salmon is cooked to your desired doneness (about 3-4 minutes for medium). The sauce should cling to the fish.

   ⏲ 3 min 30s

6. 6

   Remove the salmon from the skillet and transfer to serving plates. Let rest for 2 minutes.

   ⏲ 2 min

7. 7

   Garnish the salmon with sliced scallions and toasted sesame seeds. Serve hot with steamed rice and your favorite vegetables.