Teriyaki Salmon

Pan-seared salmon with a glossy, caramelized teriyaki glaze. A Japanese classic.

Ingredients

• 4 salmon fillets (6 oz each)
• Teriyaki sauce: 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar (or substitute)
• 1 tbsp vegetable oil
• Sesame seeds and green onion to garnish
• Steamed rice and broccoli to serve

Directions

1. Mix teriyaki sauce ingredients in a bowl. Set aside.

Pat salmon dry. Season lightly with salt.

1. Heat oil in a skillet over medium-high heat. Place salmon skin-side up.

Cook 4 minutes until golden. Flip to skin side.

1. Pour teriyaki sauce over salmon. Baste continuously 3-4 minutes as sauce caramelizes.
2. Glaze should be thick and shiny. Salmon should flake easily.
3. Serve over rice. Spoon pan sauce over. Top with sesame seeds.

Notes

Basting constantly once the sauce goes in is what creates the glaze. Keep the heat at medium to avoid burning the sugars.