Homemade Salmon Teriyaki

In a small bowl, combine the ginger, garlic, soy sauce, sake (or rice vinegar), mirin, and brown sugar (or honey). Stir until the sugar dissolves.

Pat the salmon dry and season lightly with salt and pepper. Place it in a shallow dish or resealable bag and pour the marinade over the top, turning to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours.

Remove the salmon from the marinade, letting any excess drip off, and reserve the marinade. Heat a large skillet over medium heat and add a drizzle of oil. When the oil shimmers, add the salmon and cook for 2–3 minutes, pressing gently with a spatula so it makes even contact with the pan.

Pour the reserved marinade into the pan and bring it to a gentle simmer. Let it bubble for 1 minute, then flip the salmon. Continue cooking for 3–4 minutes, spooning the sauce over the top as it reduces and turns glossy. If the sauce thickens too quickly or starts to look sticky, add a small splash of water to loosen it.

Once the salmon is cooked through, remove it from the pan and simmer the sauce for 1–2 minutes until slightly syrupy.If you prefer a thicker sauce, whisk together 2 teaspoons cornstarch and 1 tablespoon water in a small bowl. Stir the slurry into the sauce. Simmer for 1–2 minutes until the glaze thickens.

Transfer the salmon to a platter or plates and spoon the remaining sauce over the top. Serve with steamed rice and vegetables.