Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon (15 ml) vegetable oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120 ml) soy sauce (low-sodium recommended)
  • 1/4 cup (60 ml) mirin (Japanese sweet rice wine)
  • 2 tablespoons (30 ml) sake (or dry sherry as a substitute)
  • 2 tablespoons (30 ml) granulated sugar
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15g) grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) cornstarch
  • 1 tablespoon (15 ml) cold water
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a small saucepan, combine soy sauce, mirin, sake (or sherry), sugar, rice vinegar, ginger, and garlic.
  2. Bring the sauce to a simmer over medium heat. Add the cornstarch slurry and whisk constantly until the sauce thickens to a syrupy consistency (about 2-3 minutes). Remove from heat and set aside.
  3. Pat the salmon fillets dry with paper towels and season with salt and pepper.
  4. Heat the vegetable oil in a large skillet over medium-high heat. If using skin-on salmon, place the fillets skin-side down in the hot pan. Cook for 4-6 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C).
  5. Pour the teriyaki sauce over the salmon fillets in the skillet. Cook for 1-2 minutes, spooning the sauce over the salmon to glaze it evenly. Be careful not to burn the sauce.
  6. Garnish with sesame seeds and chopped green onions (if desired). Serve immediately. This is the best teriyaki salmon.