Salmon Teriyaki

Make the Teriyaki Sauce

Combine the soy sauce, mirin, sake, honey, grated ginger, and grated garlic in a small bowl.

Whisk until the honey is fully dissolved and set the sauce aside.

Season the Salmon

Pat the salmon fillets dry on all sides with paper towels.

Season the flesh side of each fillet evenly with salt and black pepper.

Sear the Salmon

Heat the neutral oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.

Place the salmon fillets skin-side down in the skillet.

Press each fillet gently with a spatula for 10 seconds to prevent the skin from curling.

Cook the salmon skin-side down for 4 minutes until the skin is crispy and golden.

Flip each fillet carefully to the flesh side and cook for 2 minutes more.

Glaze with Teriyaki Sauce

Reduce the heat to medium-low.

Pour the teriyaki sauce evenly over and around the salmon fillets in the skillet.

Spoon the sauce over the top of each fillet repeatedly for about 2 minutes until the sauce thickens to a glaze.

Flip the fillets one final time and spoon glaze over the skin side for 30 seconds.

Serve

Divide the cooked jasmine rice evenly among four plates or bowls.

Place one glazed salmon fillet on top of the rice on each plate.

Drizzle any remaining glaze from the skillet over each serving.

Garnish with sliced scallions and sesame seeds and serve immediately.