Teriyaki Salmon

Ingredients

• 4 salmon fillets (6 oz / 170 g each), skin-on
• Teriyaki sauce:
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake (or dry sherry)
• 1 tbsp granulated sugar
• 1 tsp sesame oil
• For serving: steamed rice, sesame seeds, sliced spring onions, pickled ginger

Instructions

1. 1

   Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in the sesame oil. Cool to room temperature.

2. 2

   Pat the salmon fillets dry. Spoon half the teriyaki sauce over them and let marinate for 20 minutes at room temperature. Reserve the other half.

3. 3

   Heat a non-stick or stainless steel skillet over medium-high heat. Lift the fillets from the marinade and place skin-side down in the dry pan (no added oil — the marinade has enough sugar to stick if you add fat).

4. 4

   Cook skin-side down for 5–6 minutes until the skin is golden and crisp.

5. 5

   Flip and cook for 2 minutes more. Pour the reserved sauce over the fillets and cook for 1–2 minutes, tilting and spooning the sauce over the top as it reduces into a glaze.

6. 6

   Serve immediately over steamed rice, with sesame seeds, spring onions, and pickled ginger.