Salmon Teriyaki

Method

1. 1

   Stir the soy sauce, mirin, sake, sugar and ginger together until the sugar dissolves — this is the tare.

2. 2

   Pat the salmon dry. Heat the oil in a nonstick skillet over medium-high and lay the fillets skin-side down. Cook undisturbed until the skin crisps, about 4 minutes.

   💡 Leave it alone — the skin releases itself from the pan once it's actually crisp.

3. 3

   Flip and cook the flesh side 2 minutes.

4. 4

   Pour in the tare, lower the heat to medium, and spoon the sauce over the fillets as it bubbles and thickens into a glaze, about 3 minutes.

   💡 Watch it closely near the end — once the sugar concentrates it can scorch in seconds.

5. 5

   Pull the pan off the heat once the glaze coats the back of a spoon and the salmon flakes easily.

6. 6

   Plate over rice, spoon the extra glaze on top, and scatter with sesame seeds and spring onion.