How To Make Salmon Teriyaki

One of the most beloved sauces of Japanese cuisine, teriyaki holds a special place in the heart of most Americans. Slightly sweet and slightly salty, this sauce is a great example of how contrary aromas can, in fact, come together in perfect harmony. Featuring sesame oil, soy sauce, sweet rice vinegar and ginger, no one would ever challenge the fact that teriyaki is lacking flavor. By adding a corn starch slurry, the sauce is then thickened, making it the perfect glaze for fish, chicken, beef and pork. Toss with some fresh vegetables, green onion and toasted sesame seeds, then serve on top of a bed or rice, noodles or mixed greens. This simple sauce has perfect weeknight dinner idea written all over it. Follow along in this online culinary school chef-led video and learn how to make a simple teriyaki salmon.

Ingredients
¼ cup sesame oil
¼ cup soy sauce
½ cup water
3 tbsp soy sauce
¼ cup brown sugar
3 tbsp sweet rice wine
1 tbsp grated fresh ginger
1 clove garlic, finely chopped
4 6 oz salmon filets
1 scallion, thinly sliced
1 tbsp sesame seeds, toasted
2 tbsp corn starch
¼ cup of water

Preparation
1. In a small saucepan, bring the soy sauce, water, brown sugar, rice wine, ginger, garlic, and sesame oil to a boil over high heat. Mix cornstarch with water to form a slurry. Add cornstarch slurry to sauce whisking at the same time, until it thickens.

2. Strain the glace through a fine strainer into a bowl. Set aside.

3. Marinate salmon filets in soy sauce for at least an hour before cooking.

4. In a sauté pan, place salmon skin side up first, and cook until the sides are opaque-about 5 minutes. Turn the salmon filet over and brush some of the glace on it. Transfer to a hot plate and finish cooking under the broiler, adding more glace, for about 2 minutes.

5. Transfer salmon to a plate and top with scallions and sesame seeds. Serve with noodles or rice.