Japanese Teriyaki Salmon

Instructions

1. Prepare the salmon
   Pat the salmon fillets dry with paper towels. Score the skin side of each fillet with a sharp knife, making 3-4 shallow cuts to prevent curling during cooking. Season both sides lightly with salt.
2. Make the teriyaki sauce
   In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally until the sugar is completely dissolved and the sauce begins to reduce slightly.
3. Thicken the sauce (optional)
   If you prefer a thicker glaze, add the cornstarch mixture to the simmering sauce and stir until it thickens, about 1 minute. Remove from heat and set aside about 1/4 cup of the sauce for serving.
4. Cook the salmon
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for 2 minutes on the other side.
5. Glaze the salmon
   Reduce heat to medium-low and pour the remaining teriyaki sauce over the salmon. Gently tilt the pan to spread the sauce evenly. Cook for another 2-3 minutes, basting the salmon frequently with the sauce until it's glazed and cooked through (internal temperature of 145°F or 63°C).
6. Serve
   Transfer the salmon to serving plates, drizzle with the reserved teriyaki sauce, and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and vegetables if desired.