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In a large mixing bowl, add all the ingredients for teriyaki marinade (soy sauce, brown sugar, garlic, ginger, sesame oil, and vinegar) and mix well until the sugar dissolves.
Add salmon fillets into the bowl and toss well to coat. Cover the bowl with plastic cling wrap and let the salmon marinate for 20 minutes at room temperature. (You can marinate them in a large ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the fillets to coat).
Take the fillets out of the bowl and lightly pat dry on both sides (this will reduce oil spatters when cooking). Set the salmon aside on a plate and reserve the marinade.
Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Sear the salmon fillets (skin side down first) for 5-6 minutes on each side until golden brown and fully cooked. Do not move the fillets around during cooking. When salmon is cooked, the flesh will turn opaque and it will flake easily when you insert a fork. Transfer the cooked salmon onto a clean plate.
Make the teriyaki sauce by whisking together the reserved marinade, water and cornstarch. Transfer the mixture into the same skillet and cook over medium heat for 3-4 minutes until thickened to a desired consistency, whisking constantly.
Return the cooked salmon to the skillet and toss well to coat evenly with the teriyaki sauce. Garnish with sesame seeds and green onions, and serve warm over a bowl of steamed rice.