Ingridients

• 4 salmon fillets
• Salt and Pepper
• 2 tablespoons of olive oil
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons sweet rice wine (mirin)
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch (optional, for thickening)

Instructions

1. Prepare the Sauce
   In a small saucepan, combine soy sauce, water, mirin, brown sugar, garlic, ginger, and honey. Stir and bring the mixture to a simmer over medium heat.
2. Thicken the Sauce (Optional)
   In a small bowl, mix cornstarch with a tablespoon of water. Stir into the saucepan. Simmer until the sauce thickens slightly. Remove from heat and set aside.
3. Season the Salmon
   Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
4. Cook the Salmon
   In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets, skin side down, and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 4-5 minutes, or until the salmon is cooked to your liking.
5. Add the Teriyaki Sauce
   Pour the teriyaki sauce over the salmon fillets in the skillet. Cook for an additional 1-2 minutes, spooning the sauce over the salmon as it cooks.
6. Serve
   Remove the salmon from the skillet and serve it with your choice of sides, such as steamed rice and vegetables. Spoon extra teriyaki sauce from the skillet over the salmon.