Teriyaki Glazed Salmon

Ingredients

• 4 Each Skin-on salmon fillets - 4 (6-ounce fillets), 4 skin-on fillets, 6 ounces each
• 0.25 Cup Soy sauce - 1/4 (cup)
• 3 Tablespoon Honey - 3 (tablespoons)
• 2 Tablespoon Rice vinegar - 2 (tablespoons)
• 1 Tablespoon Fresh ginger, grated - 1 (tablespoon), grated
• 2 Count Garlic, minced - 2 (cloves), minced
• 1 Teaspoon Cornstarch - 1 (teaspoon), Mixed with water to make a slurry
• 2 Tablespoon Water - 2 (tablespoons), Mixed with cornstarch to make a slurry
• 1 Tablespoon Vegetable oil - 1 (tablespoon)
• 2 Tablespoon Green onions, sliced - 2 (tablespoons), sliced
• 1 Teaspoon Sesame seeds - 1 (teaspoon)

Instructions

1. Prep salmon, aromatics, glaze, and slurry

   1. *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*.

2. Sear the salmon skin-side down

   2. 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.

3. Flip and nearly cook through

   3. 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*.

4. Thicken the glaze

   4. 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.

5. Glaze, garnish, and serve

   5. 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.