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Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake, granulated sugar, grated ginger, minced garlic, and 1 teaspoon of sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.

Prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumber, rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and salt. Toss gently to coat. Let it sit for at least 10 minutes to allow the flavors to meld. Just before serving, drain any excess liquid.

Cook the salmon: Pat the salmon fillets dry with paper towels. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crispy.

Flip the salmon fillets and brush generously with the prepared teriyaki glaze. Transfer the skillet to a preheated oven at 375°F (190°C).

Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Baste with more glaze halfway through baking if desired.

Serve the teriyaki salmon immediately with the cucumber salad. Garnish the salad with toasted sesame seeds.


Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake, granulated sugar, grated ginger, minced garlic, and 1 teaspoon of sesame oil. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.

Prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumber, rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and salt. Toss gently to coat. Let it sit for at least 10 minutes to allow the flavors to meld. Just before serving, drain any excess liquid.

Cook the salmon: Pat the salmon fillets dry with paper towels. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet and sear for 3-4 minutes until the skin is crispy.

Flip the salmon fillets and brush generously with the prepared teriyaki glaze. Transfer the skillet to a preheated oven at 375°F (190°C).

Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Baste with more glaze halfway through baking if desired.

Serve the teriyaki salmon immediately with the cucumber salad. Garnish the salad with toasted sesame seeds.
