Teriyaki Salmon

Teriyaki salmon draws from the traditional Japanese cooking technique of 'teri' (glaze) and 'yaki' (grilling or broiling), originating in the coastal kitchens of Edo-period Japan where soy-based glazes were used to preserve and enhance fresh seafood. The caramelized lacquer of mirin, sake, and soy transforms wild-caught salmon into a deeply savory, glossy dish that balances sweet, salty, and umami in perfect harmony.

Ingredients

4 salmon fillets, skin-on, approximately 6 oz (170g) each

3 tbsp soy sauce

3 tbsp mirin

2 tbsp sake

1 tbsp granulated sugar

1 tsp sesame oil

1 tbsp neutral oil (such as vegetable or avocado oil)

1 tsp freshly grated ginger

1 clove garlic, finely grated

1 tsp toasted sesame seeds, for garnish

2 green onions, thinly sliced on the diagonal, for garnish

Instructions

Combine the soy sauce, mirin, sake, granulated sugar, sesame oil, grated ginger, and grated garlic in a small saucepan over medium heat. Stir and bring to a gentle simmer, cooking for 3 to 4 minutes until the sugar dissolves and the sauce thickens slightly to a light syrup consistency. Remove from heat and allow to cool for 5 minutes. Reserve 2 tablespoons of the teriyaki sauce separately for finishing.

Pat the salmon fillets completely dry with paper towels on all sides. This step is critical for achieving a proper sear and preventing steaming in the pan.

Heat the neutral oil in a large non-stick or cast iron skillet over medium-high heat until the oil shimmers. Place the salmon fillets skin-side up in the pan and cook undisturbed for 4 minutes until a golden-brown crust forms on the flesh side.

Carefully flip the salmon fillets using a wide spatula so they are now skin-side down. Reduce heat to medium and cook for an additional 3 minutes.

Pour the teriyaki sauce (not the reserved portion) directly over and around the salmon fillets in the pan. Spoon the sauce over the top of each fillet repeatedly as it bubbles and caramelizes for 2 to 3 minutes, until the sauce reduces to a sticky glaze and the salmon is cooked through to an internal temperature of 125°F (52°C) for medium or 145°F (63°C) for fully cooked.

Transfer the salmon to a serving plate, drizzle with the reserved 2 tablespoons of teriyaki sauce, and garnish with toasted sesame seeds and sliced green onions. Serve immediately over steamed Japanese short-grain rice.