Teriyaki Salmon

Ingredients

• 4 salmon fillets (6 oz each), skin on
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake (or dry sherry)
• 2 tbsp sugar
• 1 tbsp vegetable oil
• Salt
• 1 tsp toasted sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Before you cook

• Pat the salmon fillets dry with paper towels and season lightly with salt.
• Whisk the soy sauce, mirin, sake, and sugar together in a small bowl until the sugar dissolves.
• Slice the scallions thinly for garnish.

Steps

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Lay the salmon fillets skin-side down in the skillet.
3. Cook for 4 minutes without moving them, until the skin is crisp.
4. Flip the fillets and cook the other side for 3 minutes.
5. Pour the teriyaki sauce mixture into the skillet around the fillets.
6. Reduce the heat to medium and let the sauce bubble for 2-3 minutes, spooning it over the fish as it thickens.
7. Continue basting until the sauce coats the salmon in a glossy glaze and the fish flakes easily.
8. Transfer the salmon to plates and spoon the remaining glaze over the top.
9. Scatter the sesame seeds and scallions over the fish before serving.