About this recipe

A weeknight-friendly teriyaki salmon with a glossy, sweet-savory glaze that caramelizes beautifully in the pan. Tender, flaky fillets are marinated briefly in a homemade teriyaki sauce, then pan-seared and finished with a sticky reduction. Ready in under 30 minutes and guaranteed to please the whole family.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce, honey, mirin, rice vinegar, minced garlic, and grated ginger until combined. Set aside 3 tablespoons of the sauce for marinating. Stir the cornstarch slurry into the remaining sauce and set it aside for glazing.

2. 2

   Pat the salmon fillets dry with paper towels. Place them in a shallow dish or Ziploc bag and pour the reserved 3 tablespoons of teriyaki sauce over them. Turn to coat. Let marinate at room temperature for 10 minutes (or up to 30 minutes in the fridge).

3. 3

   Heat the neutral oil in a large skillet over ^[medium-high heat] until shimmering. Remove the salmon fillets from the marinade and place skin-side up in the pan. Sear for 3–4 minutes until a golden crust forms, then flip and cook skin-side down for another 3–4 minutes until the salmon is just cooked through and flakes easily with a fork.

4. 4

   Reduce the heat to ^[medium-low] and pour the cornstarch-thickened teriyaki sauce into the pan around the salmon fillets. Let it simmer for 1–2 minutes, spooning the glaze over the fillets as it thickens into a sticky, glossy coating.

5. 5

   Transfer the salmon fillets to plates and spoon any remaining glaze from the pan over the top. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or alongside stir-fried vegetables.