Recipe: Easy 5-Ingredient Teriyaki Salmon

Instructions

1. 01

   Whisk the tamari, vinegar, honey, and ginger together in a medium bowl; set aside.

2. 02

   Pat the salmon dry with paper towels and season both sides with the salt.

3. 03

   Heat the oil in a large nonstick or cast iron skillet over medium until shimmering. Place the salmon facedown in the skillet, then press down on them so that it's even contact with the pan and browns evenly. Cook without moving, gently pressing down on fish every so often, until the salmon is browned and the sides are cooked halfway up the fillets, 5 to 7 minutes, depending on the thickness of your fillets. Transfer the salmon faceup to a plate.

4. 04

   Pour the sauce into the skillet. Simmer until the sauce has thickened and reduced by almost half, 2 to 3 minutes. Return the salmon to the pan, nestling them in the sauce. Continue to simmer until the salmon is cooked through, about 3 minutes more. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F for more well-done. Garnish the fillets with sesame seeds and chopped scallions, if using, and serve with the sauce.

5. 05

   Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.