Ingredients:

  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 2 tablespoons (30ml) mirin
  • 2 tablespoons (30ml) sake (or dry sherry)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (12g) brown sugar, packed
  • 1 teaspoon (4g) grated fresh ginger
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon cornstarch (optional)
  • 2 (6-ounce/170g) salmon fillets
  • 1 tablespoon (15ml) vegetable oil
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. In a small bowl, whisk together soy sauce, mirin, sake (or sherry), rice vinegar, brown sugar, ginger, garlic, and sesame oil. Add cornstarch if using, whisking until smooth.
  2. Place salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Marinate for at least 15 minutes in the fridge. Reserve the remaining sauce.
  3. Heat vegetable oil in a large skillet over medium-high heat. Remove salmon from marinade (discard marinade used for marinating). Place salmon fillets skin-side down (if using skin-on fillets) in the hot skillet.
  4. Cook salmon for 4-5 minutes on the first side, until golden brown and easily releases from the pan. Flip carefully and cook for another 3-4 minutes, or until the salmon is cooked through (internal temperature reaches 145°F/63°C).
  5. Pour the reserved teriyaki sauce into the skillet with the salmon. Let the sauce simmer and thicken for 1-2 minutes, spooning it over the salmon to glaze it evenly.
  6. Remove salmon from the skillet and transfer to plates. Drizzle any remaining teriyaki sauce from the pan over the salmon. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.