Pan-Seared Salmon Teriyaki

Step 1

Mince the garlic until the pieces are smaller than a grain of rice, about the size of a pencil-tip dot.

Step 2

Mince the ginger by placing the peeled piece on the cutting board and rocking a knife back and forth over it until very fine, about 1 tablespoon total.

Step 3

Stir together the soy sauce, honey, rice vinegar, minced ginger, and minced garlic in a small bowl until the honey dissolves.

Step 4

Place a 10-inch skillet over medium-high heat and wait 1 minute until the bottom feels hot when you hold your hand 2 inches above it.

Step 5

Add 1 tablespoon of oil to the hot skillet, tilt it to coat the bottom, and wait 30 seconds until the oil shimmers and moves quickly when you tilt the pan.

Step 6

Place both salmon fillets skin-side down in the skillet, pressing gently with a spatula for 2 seconds to prevent curling.

Step 7

Cook without moving for 5 minutes until the skin turns dark golden-brown and the flesh is opaque for about half an inch up the side when you gently lift a corner with a fork.

Step 8

Flip each fillet gently using a spatula, sliding it underneath and turning it skin-side up in one smooth motion.

Step 9

Pour the teriyaki sauce around and over the salmon, then cook for 3 more minutes without stirring until the sauce thickens into a glaze that coats a spoon.

Step 10

Remove the skillet from heat and let it rest for 1 minute so the salmon finishes cooking gently and becomes moist inside.

Step 11

Slide each fillet onto a plate using a spatula, then pour the sauce from the skillet over the top, dividing it equally between the two plates.