Ingredients
Equipment
Method
Method:
- In a small bowl, combine the soy sauce (or Tamari), mirin, and sugar. Whisk until the sugar is fully dissolved. This is your teriyaki marinade.
- Place the salmon fillet in a shallow dish or a resealable plastic bag. Pour the teriyaki marinade over the salmon, ensuring that it is well-coated. Allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
- In a skillet, heat the oil over medium-high heat. Make sure the oil is hot enough before adding the salmon to get that delicious sear.
- Remove the salmon from the marinade, allowing any excess liquid to drip off. Carefully place the salmon skin-side down in the hot skillet. Cook for about 4-5 minutes, until the skin is crispy and golden brown.
- Using a spatula, gently flip the salmon over. Pour some of the remaining marinade over the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once cooked, transfer the salmon to a serving plate. Drizzle any remaining sauce from the pan over the top and sprinkle with white and black sesame seeds for a beautiful finish. Serve this delightful Teriyaki Salmon with steamed rice or sautéed vegetables for a complete meal.
Notes
- For a lighter option, use low-sodium soy sauce to reduce the salt content.
- Replace sugar with honey or agave syrup for a more natural sweetener.
- Store leftovers in an airtight container for up to 3 days.