22mTeriyaki Glazed Salmon
Skillet salmon coated in a glossy soy, honey, ginger, garlic, and rice vinegar glaze.
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- skin-on salmon fillets-4 each
- soy sauce-0.25 cups
- honey-3 tbsp
- rice vinegar-2 tbsp
- water-2 tbsp
- garlic-2 cloves
- green onions-2 tbsp
- fresh ginger-1 tbsp
- vegetable oil-1 tbsp
- cornstarch-1 tsp
- sesame seeds-1 tsp
Pat the salmon dry with paper towels, then grate the ginger, mince the garlic, and slice the green onions. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic; in a small cup, stir the cornstarch and water into a smooth slurry.
Wash hands, utensils, and surfaces after handling raw salmon.
Keep fingers clear of the knife and grater while mincing, slicing, and grating.
Heat the vegetable oil in the skillet over medium-high heat. Add the salmon skin-side down and cook for 4 minutes, until the edges begin to turn opaque.
Use caution when adding salmon to hot oil to reduce splatter.
Flip the salmon and cook for 2 to 3 minutes, until the fillets are nearly cooked through. Transfer the salmon to a plate and keep the skillet on the heat.
Keep the hot skillet stable while flipping the fillets.
Reduce the heat to medium, add the soy-honey mixture to the skillet, and simmer for 1 minute. Whisk in the slurry and cook for 30 to 60 seconds, until the sauce looks glossy and lightly thickened.
Simmer the glaze gently to avoid hot sauce splatters.
Return the salmon to the skillet and spoon the glaze over the fillets for 1 to 2 minutes, until the salmon reaches 145°F in the thickest part. Sprinkle with green onions and sesame seeds before serving.
Cook salmon to an internal temperature of 145°F in the thickest part.
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