🧂 Ingredients

• 2 salmon fillets (6 oz each), skin-on or skinless Buy
• salt Buy
• pepper Buy
• 1 tbsp neutral oil (like canola or grapeseed) Buy
• ¼ cup soy sauce Buy
• 2 tbsp mirin Buy
• 1 tbsp sake Buy
• 1 tbsp brown sugar Buy
• 1 tsp grated fresh ginger Buy
• 1 clove garlic, minced Buy
• 1 tsp rice vinegar Buy
• 1 tsp cornstarch + 1 tbsp water (optional, for thickening) Buy
• ½ tsp toasted sesame oil (for finishing) Buy
• toasted sesame seeds Buy
• thinly sliced scallions Buy
• lime wedges Buy

📖 Instructions

🐟 Prep the salmon:
Pat salmon dry and season lightly with salt and pepper.
Let sit at room temp for 10–15 min while you make the sauce.

🍯 Make the teriyaki glaze:
Combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and vinegar in a small saucepan.
Simmer on medium-low for 5–7 minutes, stirring, until slightly reduced.
(Optional: Add cornstarch slurry for a thick glaze. Simmer 1–2 minutes more.)
Stir in sesame oil. Set aside.

♨️ Cook the salmon (choose one method):
▶ Pan-seared (crispy skin):
Heat oil in a nonstick or cast iron pan over medium-high.
Add salmon skin-side down, press gently to avoid curling.
Cook ~4–5 min until skin is crisp and salmon is mostly opaque.
Flip and cook 1–2 min more. Remove and let rest briefly.

▶ Oven-roasted (simple & clean):
Preheat oven to 400°F (200°C).
Place salmon on parchment-lined baking sheet.
Roast for 10–12 minutes, or until just cooked through.

✨ Glaze & finish:
Spoon warm teriyaki sauce over the salmon.
For extra flavor, brush it on and broil for 1–2 minutes at the end (optional).

🥢 Serve:
Plate with rice, steamed broccoli, and pickled cucumber.
Top with sesame seeds, scallions, and a squeeze of lime if desired.

💡 Tips:
Make extra sauce — it’s incredible on tofu, rice bowls, or stir-fried veggies.
Want it spicier? Add a little gochujang or chili crisp to the sauce.
Salmon is best just barely cooked — aim for 125–130°F (52–54°C) internal temp.