salmon teriyaki

Ingredients

• 1.5 lbs Salmon Fillet, skin on or off
• 1/2 cup Soy Sauce
• 1/4 cup Mirin
• 2 tbsp Sake
• 1 tbsp Honey
• 1 tbsp Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Sesame Oil
• 1 tbsp Cornstarch
• 1 tbsp Water
• Sesame Seeds, for garnish
• Cooked Rice, for serving

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, sake, honey, ginger, and garlic.
2. In a small bowl, whisk together cornstarch and water to create a slurry.
3. Bring the soy sauce mixture to a simmer over medium heat.
4. Stir in the cornstarch slurry and cook for 1-2 minutes, or until slightly thickened.
5. Pat the salmon fillet dry with paper towels.
6. Pour the teriyaki sauce over the salmon, ensuring it's coated evenly.
7. Cook for 8-12 minutes, depending on desired doneness (internal temperature of 145°F for medium).
8. Garnish with sesame seeds and serve over cooked rice.

Notes

• For best results, use sushi-grade salmon.
• A meat thermometer is highly recommended to ensure proper cooking.
• To prevent sticking, lightly oil the pan before cooking the salmon.
• Leftover teriyaki sauce can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated gently on the stovetop or in the microwave.
• For a deeper flavor, marinate the salmon in the teriyaki sauce for 30 minutes before cooking.