Homemade Salmon Teriyaki!

Ingredients

• 540g salmon fillet
• 1 tsp neutral oil
• Small pinch of salt
• Black pepper
• 3 tbsp soy sauce (45ml)
• 3 tbsp mirin (45ml)
• 1 1/2 tbsp honey (about 30g)
• 1 1/2 tbsp water (about 22ml)
• Sesame seeds, optional, to garnish
• Green onions, optional, to garnish
• Steamed rice, broccoli, bok choy or roasted vegetables, to serve

Method

1. Pat the salmon dry thoroughly with paper towel, then lightly season with a little salt and black pepper. Go easy on the salt because the soy sauce is already salty.
2. In a bowl, mix the soy sauce, mirin, honey and water. Stir until the honey dissolves.
3. Heat the neutral oil in a nonstick pan over medium heat. Place the salmon skin-side down.
4. Cook for 3 to 4 minutes skin-side down without moving it too much so the skin crisps and the salmon gets good color.
5. Flip carefully and cook for another 2 to 3 minutes, until the salmon is about 80 to 90 percent cooked.
6. Lower the heat to medium-low, then pour the teriyaki sauce into the pan.
7. Simmer for 1 to 2 minutes, repeatedly spooning the sauce over the salmon as it reduces into a glossy glaze.
8. Stop once the sauce thickens and becomes shiny. Honey burns quickly, so do not let it reduce too far.
9. Serve immediately with steamed rice, broccoli, bok choy or roasted vegetables.
10. Finish with sesame seeds and chopped green onion, if using.