Teriyaki Salmon

Make the teriyaki sauce:

In a small saucepan, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and continue cooking for 2–3 minutes until glossy and slightly thickened. Remove from heat and set aside.

Prepare the salmon:

Pat the salmon fillets dry with paper towels to help them sear nicely. Lightly season with a pinch of salt and pepper.

Cook the salmon:

Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a drizzle of oil. Place salmon fillets skin-side down and cook for about 4–5 minutes, without moving them, until the skin becomes crispy. Flip carefully and cook another 3–4 minutes, depending on thickness, until the salmon is just cooked through and flakes easily with a fork.

Glaze the salmon:

Reduce heat to low. Pour some of the prepared teriyaki sauce over the salmon fillets and let it bubble for about 1–2 minutes, spooning the sauce over the top so the fish absorbs the flavor.

Serve:

Transfer salmon to a serving platter. Drizzle with extra sauce and sprinkle sesame seeds and green onions on top for a beautiful finish.