Entree: United States Minor Outlying Islands – Teriyaki Glazed Salmon

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 2 salmon fillets, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) sake or dry sherry
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) toasted sesame oil
- 1 clove garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water (for slurry)
- 1 tbsp (15 ml) vegetable oil or neutral oil for searing
- 1 scallion, thinly sliced, for garnish
- 1 tsp (5 g) toasted sesame seeds, for garnish
- Lime wedges, for serving (optional)
- Salt and freshly ground black pepper, to taste

Instructions

1. Combine soy sauce, mirin, sake, brown sugar, honey, sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
2. Mix cornstarch with 2 tbsp (30 ml) cold water to make a slurry. Whisk the slurry into the simmering sauce and cook until the glaze is glossy and slightly thickened, about 1–2 minutes. Remove from heat and set aside.
3. Pat salmon dry with paper towels and season lightly with salt and pepper on both sides.
4. Heat 1 tbsp (15 ml) vegetable oil in a nonstick or heavy skillet over medium-high heat. When oil shimmers, add salmon skin-side down and cook without moving until the skin is crisp and the fish is cooked about two-thirds of the way through, 4–5 minutes depending on thickness.
5. Flip the fillets and brush the top with a generous spoonful of teriyaki glaze. Cook another 2–3 minutes, spooning more glaze over the salmon as it finishes, until the fish reaches desired doneness (internal temp ~125–130°F / 52–54°C for medium).
6. Transfer salmon to plates, spoon any remaining glaze from the pan over the fillets, and garnish with sliced scallion and toasted sesame seeds. Serve with lime wedges if desired.