Salmon Teriyaki

Instructions

1. 1

   In a small Saucepan, whisk together the Soy Sauce, Mirin, Sake, and Brown Sugar. Add the Ginger and Garlic if using. In a separate small Mixing Bowl, stir the Cornstarch into the Cold Water until fully dissolved, then set aside.

2. 2

   Place the Saucepan over medium heat and bring to a gentle simmer, stirring occasionally, until the sugar dissolves — about 2 minutes. Stir in the Cornstarch slurry and continue to cook, stirring constantly, for 1–2 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside.

3. 3

   Pat the Salmon Fillets completely dry with paper towels — this is key for a good sear. Season both sides with Kosher Salt and Black Pepper.

4. 4

   Heat the Neutral Oil in a large Skillet over medium-high heat until shimmering. Place the Salmon Fillets skin-side up in the pan. Cook undisturbed for 3–4 minutes until a golden-brown crust forms on the flesh side.

5. 5

   Flip the Salmon Fillets to skin-side down. Reduce the heat to medium and cook for another 2–3 minutes, until the skin is crisp and the Salmon Fillets is nearly cooked through. The fish should flake easily at the thickest part but still look slightly translucent in the very center (it will finish cooking in the next step).

6. 6

   Pour the teriyaki sauce over the Salmon Fillets in the pan. Spoon and baste the sauce over the fillets as it bubbles and reduces, about 1–2 minutes. The sauce will caramelize and cling to the fish. Watch closely — the sugars can burn quickly. Remove from heat when the Salmon Fillets reaches an internal temperature of 125–130°F for medium, or 145°F for well done.

7. 7

   Transfer the Salmon Fillets to plates or a serving platter. Drizzle any remaining pan sauce over the top. Garnish with sliced Green Onions and toasted Sesame Seeds. Serve immediately with steamed rice and vegetables.

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