Teriyaki Salmon

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering.

Place salmon fillets skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds to prevent curling and ensure even contact.

Cook for 4-5 minutes without moving until the skin is crispy and golden. The flesh should be opaque about halfway up the sides of the fillets.

Carefully flip the salmon fillets using a thin spatula. Cook for 2 minutes on the flesh side until almost cooked through but still slightly translucent in the center.

Reduce heat to medium-low. Pour the prepared teriyaki sauce over the salmon fillets, tilting the pan to distribute evenly.

Cook for 1-2 minutes, frequently spooning the sauce over the fish, until the sauce becomes glossy and syrupy and the salmon is cooked to your liking.

Transfer the glazed salmon fillets to serving plates, skin-side down to keep it crispy.

Continue cooking the remaining sauce in the pan for 30 seconds if needed to reach a thick, glossy consistency. Spoon extra sauce over each fillet.

Garnish with toasted sesame seeds and thinly sliced scallions. Serve immediately with steamed rice, stir-fried vegetables, and pickled ginger on the side.