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Ingredients
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Salmon and Marinade
Finish & Garnish
Method
Salmon and Marinade
- 1
Prepare salmon
Pat the salmon fillets dry with paper towels. Lightly season both sides with the salt and freshly ground black pepper. If the fillets are very thick (over 1 inch / 2.5 cm), make two shallow slashes in the skin side so the marinade penetrates.
- 2
Make marinade
In a shallow dish or bowl, whisk together soy sauce, sake, mirin, brown sugar, grated ginger, minced garlic, and sesame oil until the sugar dissolves and the mixture is uniform.
- 3
Marinate
Place the salmon fillets skin-side down in the dish with the marinade. Spoon some marinade over the top so each fillet is coated. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavor absorption without breaking down the fish too much.
Finish & Garnish
- 4
Heat pan
Remove the salmon from the refrigerator about 5 minutes before cooking. Pour the neutral oil into a large nonstick or stainless-steel skillet and heat over medium-high until shimmering but not smoking.
- 5
Sear salmon
Remove the fillets from the marinade and let excess drip off back into the dish. Place the fillets skin-side down in the hot pan. Press gently with a spatula for 10–15 seconds to keep the skin flat. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fish is cooked about three-quarters of the way up the side.
- 6
Finish cooking
Flip the fillets and cook for an additional 1–2 minutes for medium doneness (adjust time 2–4 minutes depending on thickness and preferred doneness). If you prefer, spoon a little of the reserved marinade into the pan and let it bubble for 30–60 seconds to glaze the fillets (ensure marinade is fully cooked).
- 7
Rest and garnish
Transfer salmon to a serving plate. Sprinkle with toasted sesame seeds and sliced scallions. Serve with lemon wedges on the side for squeezing. Optionally, drizzle a few drops of sesame oil over the fillets for extra aroma.
