Salmon fillets seared skin-side down and finished in a quick soy, mirin, and sake glaze that reduces to a shiny lacquer. One of the simplest, most-cooked fish dishes in Japanese home kitchens.
Mix the teriyaki sauce
Whisk the soy sauce, mirin, sake, and sugar together in a small bowl.
Sear the salmon
Heat the oil in a frying pan and lay the salmon skin-side down, cooking without moving it until the skin is crisp.
4 minFlip and cook through
Turn the fillets over and cook the other side until nearly done.
3 minGlaze the salmon
Pour the teriyaki sauce into the pan, spooning it over the fish as it bubbles and thickens into a glaze.
Plate and garnish
Plate the salmon, spoon the extra glaze over the top, and sprinkle with sesame seeds.
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