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Ingredients
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Salmon
Marinade / Glaze
To Finish / Garnish
Method
Salmon
- 1
Prepare salmon
Pat the salmon fillet dry with paper towels. Use a sharp knife to remove any pin bones. Score the skin lightly in two or three places if the fillet is large so it cooks evenly. Season both sides lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; let sit at room temperature for 10 minutes while you make the marinade.
- 2
Sear or cook
Heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tablespoon neutral oil. When the oil shimmers, place the salmon fillet skin-side down. Press gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook for an additional 1–2 minutes, depending on thickness, until just cooked through (internal temperature 120–125°F for medium-rare, 130°F for medium).
Marinade / Glaze
- 3
Make the glaze
While the salmon comes to room temperature, combine 2 tablespoons sake, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1/2 teaspoon grated ginger and 1/2 teaspoon minced garlic in a small bowl or measuring cup. Stir until the sugar dissolves and the mixture is homogenous.
- 4
Finish in pan
After flipping the salmon (or during the last 1–2 minutes of cooking), pour the glaze into the hot pan around the fish (not directly onto the skin). Tilt the pan and spoon the glaze over the top of the fillet repeatedly to glaze the surface and warm the sauce. Let the glaze reduce slightly in the pan for 1–2 minutes until glossy and slightly thickened. If you prefer, remove the salmon when it reaches desired doneness and pour the glaze over the fillet right before serving.
To Finish / Garnish
- 5
Transfer the glazed salmon to a serving plate. Sprinkle with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallions. Serve immediately with lemon or lime wedges to squeeze over the fish.
- 6
Optional: Serve with steamed rice and a side of sautéed greens or a simple cucumber salad to make a complete meal.