Season both sides of each
Salmon Fillets (4)
Salt (to taste)
Ground Black Pepper (to taste)
Garlic Powder (to taste)
Heat a frying pan or a skillet over medium-high heat. When the pan is at the proper temperature for pan-frying, add
Cooking Oil (3 Tbsp)
to coat the surface. Allow the oil to heat up (about 10–15 seconds).
Carefully place the salmon portions into the pan, skin side up first. Sear for 3–5 minutes on each side, depending on the thickness of your salmon. Be careful not to overcook your salmon. It should flake easily and be slightly firm to the touch.
Remove the salmon from the pan and set it aside to rest.
Prepare the teriyaki sauce by combining the
Water (1/4 cup)
Soy Sauce (2 Tbsp)
Mirin (2 Tbsp)
Brown Sugar (2 Tbsp)
Corn Starch (1 tsp)
in a saucepot. Make sure to stir well till there are no more cornstarch clumps.
Place the pot with combined ingredients over a stove and bring the sauce to a boil over medium-high heat, stirring frequently. As soon as the sauce thickens (it should be about the same consistency as maple syrup), remove the saucepan from the heat.
Place the cooked salmon on a serving plate, then drizzle the teriyaki sauce over each piece.
Sesame Seeds (to taste)
Scallions (to taste)
, then serve with steamed rice.