– 4 salmon fillets – 1/4 cup soy sauce – 1/4 cup mirin (Japanese sweet rice wine) – 2 tbsp honey or brown sugar – 1 tbsp rice vinegar – 2 cloves garlic, minced – 1 tbsp grated ginger – 1 tbsp vegetable oil – 1 tsp cornstarch (optional, for thickening) – 1 tbsp water (optional, for thickening) – Sesame seeds and sliced green onions for garnish
Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger until well combined.
Heat the Pan: Heat a large non-stick skillet over medium-high heat. Add the vegetable oil to the skillet.
Cook the Salmon: Place the salmon fillets in the skillet, skin-side down if they have skin. Cook for 4-5 minutes on each side, or until the salmon is cooked through and has a nice golden-brown crust. Remove the salmon from the skillet and set aside.
Make the Sauce: Pour the teriyaki sauce mixture into the same skillet. Cook over medium heat, stirring occasionally, until the sauce begins to simmer and slightly thicken, about 2-3 minutes.
Glaze the Salmon: Return the cooked salmon fillets to the skillet. Spoon the teriyaki sauce over the salmon, turning the fillets to ensure they are well coated. Cook for an additional 2-3 minutes, allowing the salmon to be well-glazed.
Garnish: Remove the salmon from the skillet and transfer to plates. Sprinkle with sesame seeds and sliced green onions for garnish.
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