Ingredients
Method
- Pat salmon fillets completely dry with paper towels and season both sides with salt and pepper. Let them sit at room temperature for 5 minutes while you make the glaze.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch until smooth. Set aside.
- Heat vegetable oil in a large non-stick or cast iron skillet over medium-high heat. When the oil shimmers, carefully place salmon fillets skin-side up in the pan.
- Cook for 4-5 minutes without moving them, until you can see the edges turning opaque and the bottom has a nice golden crust.
- Flip the salmon fillets carefully and immediately brush the cooked side with about half of the teriyaki glaze.
- Cook for another 3-4 minutes, then brush the skin side with remaining glaze. The sauce should start bubbling and thickening in the pan.
- Continue cooking for 1-2 more minutes until the glaze becomes glossy and the salmon flakes easily with a fork. The internal temperature should reach 145°F.
- Remove from heat and let rest for 2 minutes. Garnish with sliced scallions and sesame seeds before serving.
Notes
For best results, choose salmon fillets that are similar in thickness so they cook evenly. If your glaze seems too thick, add a tablespoon of water to the pan. Leftover salmon keeps in the fridge for up to 3 days and reheats well in a low oven.