Ingredients:

  • 4 salmon fillets (6 oz / 170g each), skin-on or skinless
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil (15ml)
  • 1/4 cup low-sodium soy sauce (60ml)
  • 2 tbsp honey or brown sugar (30ml)
  • 1 tbsp rice vinegar (15ml)
  • 1 tbsp mirin (15ml)
  • 1 tsp sesame oil (5ml)
  • 1 clove garlic, minced (about 1 tsp)
  • 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
  • 1 tsp cornstarch (5ml)
  • 1 tbsp water (15ml)
  • Sesame seeds (optional)
  • Sliced green onions (scallions) (optional)

Instructions:

  1. Combine soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), sesame oil, garlic, and ginger in a small saucepan.
  2. Bring to a simmer over medium heat.
  3. If thickening the sauce: Whisk cornstarch and water together in a small bowl until smooth (cornstarch slurry). Stir into the simmering sauce.
  4. Simmer for 1-2 minutes, or until the sauce has thickened to your desired consistency. Set aside.
  5. Pat salmon fillets dry with paper towels.
  6. Season lightly with salt and pepper.
  7. Heat oil in a large nonstick skillet over medium-high heat.
  8. Add the salmon fillets, skin-side down (if using skin) to the hot pan.
  9. Cook for 4-5 minutes, or until the skin is crispy and golden brown (if using skin). If skinless, cook until the bottom is nicely browned.
  10. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. (Internal temp of 145F/63C)
  11. Reduce heat to low.
  12. Pour teriyaki sauce over the salmon and spoon the sauce over the fillets to coat them evenly.
  13. Cook for 1-2 minutes, allowing the sauce to warm through and glaze the salmon. Be careful not to burn the sauce!
  14. Transfer the salmon to plates.
  15. Drizzle with any remaining sauce from the pan.
  16. Garnish with sesame seeds and sliced green onions (if desired).