Quick and Easy TJ's Teriyaki Glazed Salmon (Shortcut)

Adaptation of an already simple recipe with delicious results!

Ingredients

• Premade Teriyaki Sauce, prefer Trader Joe's Soyaki

• 2 pounds (910 grams) salmon filets, deboned and scaled (BBQ cut from TJ's works well)

• Salt and pepper

• 2 tablespoons (30 milliliters) vegetable oil

• Toasted sesame seeds, for garnish (don't skip)

• 3 scallions, sliced on the bias, for garnish (optional)

Serving

• Some greens like 3 steamed baby bok choy or side salad

• Steamed white rice, for serving

Sauce from scratch: alternatively, make own sauce with: 2 ounces (60 milliliters) sake, 3 ounces (90 milliliters) mirin, 4 ounces (120 milliliters) soy sauce, 3 tablespoons (45 grams) sugar, 1 tablespoon (8 grams) cornstarch combined with 1 tablespoon (15 milliliters) water

Directions

For the teriyaki sauce, if not using premade: Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the refrigerator.

For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet (or normal non-stick) over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly if needed while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.

Cook the other side for another minute. Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it's well coated with the sauce and fish is done to your liking.

To serve, cut the baby bok choy into quarters / toss salad and arrange on plate. Optionally use a knife to carefully remove skin from salmon. Place the salmon over top and drizzle with the sauce from the pan or another premade sauce if preferred. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.

Adapted from Jet Tila.