Ingredients
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4 Salmon fillets
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1/2 cup Soy sauce
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1/4 cup (sweet rice wine) Mirin
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1/4 cup (Japanese rice wine) Sake
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1/4 cup (you can adjust the amount to taste) Brown sugar
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2 cloves / minced Garlic
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1 tablespoon / grated Ginger
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1 tablespoon (optional, for thickening the sauce) Cornstarch
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2 tablespoons (optional, for cornstarch mixture) Water
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Sesame seeds and chopped green onions for garnish (optional)
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Cooking oil for searing
Directions
Instructions:
- In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Stir well and bring the mixture to a simmer over medium heat. Allow it to simmer for about 5-7 minutes, or until the sauce thickens slightly.
- If you want a thicker sauce, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Gradually add this mixture to the teriyaki sauce while stirring continuously. Simmer for an additional 2-3 minutes until the sauce reaches your desired consistency. Remove it from the heat.
- Let the teriyaki sauce cool while you prepare the salmon.
- Heat a skillet or frying pan over medium-high heat and add a small amount of cooking oil.
- Place the salmon fillets in the hot skillet, skin-side down if they have skin. Sear the salmon for about 3-4 minutes on each side, or until the salmon is cooked to your preferred level of doneness. The internal temperature of the salmon should reach 145°F (63°C).
- Once the salmon is cooked, pour the teriyaki sauce over the fillets in the pan. Allow the sauce to simmer for a minute or two, coating the salmon evenly and letting it absorb the flavors.
- Serve the teriyaki salmon hot, garnished with sesame seeds and chopped green onions if desired. You can also serve it with steamed rice or vegetables for a complete meal.
Enjoy your homemade teriyaki salmon!
