prep time: 15 minutes, cook time: 35 minutes, servings: 4
- 1/4 cup soy sauce or tamari
- 2 tablespoons mirin
- 3 tablespoons brown sugar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 4 skin-on, boneless salmon fillets about 6 oz. (185 g)
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- Over medium-high heat, combine the soy sauce, sugar, ginger, garlic, mirin and cornstarch in a sauce pan. Bring to a simmer, stirring until the sugar has dissolved, about 5 minutes. Let cool.
- Place the salmon in a shallow baking dish. Pour half of the teriyaki sauce over the salmon and refrigerate for 1 hour, up to 4 hours. Reserve the other half of the sauce.
- In a large frying pan over medium heat, warm the oil and add the salmon fillets. Place them skin side up and sear. Turn the fish over and sear the other side.
- Transfer to a platter.
- Spoon the warm sauce over the fish and garnish with the green onions.