Teriyaki Salmon

Instructions

1. Prepare the teriyaki sauce
   In a small saucepan, combine soy sauce, mirin, brown sugar, sake, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Reduce heat to low and cook for 5 minutes to let flavors meld.
2. Thicken the sauce
   Whisk the cornstarch mixture again and slowly pour into the simmering sauce while stirring constantly. Continue to cook for 1-2 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat and set aside 1/4 cup for serving.
3. Prepare the salmon
   Pat the salmon fillets dry with paper towels. Score the skin side lightly with a sharp knife to prevent curling during cooking. Season both sides with a pinch of salt and pepper.
4. Cook the salmon
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 2 minutes.
5. Glaze the salmon
   Pour half of the remaining teriyaki sauce over the salmon in the pan. Reduce heat to medium and cook for 1-2 minutes, occasionally spooning the sauce over the fillets until they're nicely glazed and cooked to your desired doneness (internal temperature of 125°F for medium-rare or 130°F for medium).
6. Rest and serve
   Transfer the salmon to serving plates and let rest for 2 minutes. Drizzle with the reserved teriyaki sauce, then sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and vegetables if desired.