Broiled teriyaki salmon with sticky ginger glaze

• 4 skin-on salmon filletsabout 170g (6 oz) each, patted dry
• 3 tbs soy sauce
• 3 tbs mirin
• 1 tbs rice vinegar
• 1 ½ tbs light brown sugarpacked
• 1 tbs fresh gingerfinely grated on a microplane
• 2 garlic clovesfinely grated
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 1 tbs water
• 1 tsp sesame seeds
• 2 scallionsthinly sliced

1. 1

   Position an oven rack about 15cm (6 inches) from the broiler element. Line a sheet pan with aluminum foil and lightly grease it — this prevents the sugary glaze from welding itself to the pan.

   Tip: Greasing the foil is non-negotiable here. The brown sugar in the glaze will cement to bare foil.

2. 2

   In a small mixing bowl, whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, grated garlic, and toasted sesame oil. In a separate tiny dish, stir the cornstarch into the water until smooth, then whisk that slurry into the sauce. The cornstarch helps the glaze cling to the fish and get properly sticky under the broiler.

   Tip: Grating ginger on a microplane gives you a juicy paste instead of fibrous chunks — it dissolves right into the sauce.

3. 3

   Place the salmon fillets skin-side down on the prepared sheet pan, spacing them about 5cm (2 inches) apart. Spoon about half of the teriyaki sauce over the fillets, using the back of the spoon to coat the tops and sides evenly. Reserve the remaining sauce.

4. 4

   Turn the broiler to high and let it preheat for 2 minutes. Place the sheet pan under the broiler and cook for 6 minutes. The surface should start to darken and bubble at the edges.

   Tip: Every broiler runs differently. Stay close and watch through the oven window after minute 4 — you want browning, not burning.

5. 5

   Pull the pan out, spoon the remaining teriyaki sauce over the fillets, and return to the broiler for another 4-5 minutes. You're looking for a deeply caramelized, lacquered glaze with some charred spots, and the salmon should flake easily when you press the thickest part with a fork. The internal temperature should read about 55°C (130°F) for medium, or 63°C (145°F) if you prefer well-done.

   Tip: The second coat of sauce is the move — it builds up that layered, glossy finish you get at good Japanese restaurants.

6. 6

   Remove from the oven and let the salmon rest on the pan for 2 minutes. The residual heat finishes cooking it gently while the glaze sets up and gets tacky. Scatter the sesame seeds and sliced scallions over the top.

   Tip: Leftovers keep well in an airtight container in the fridge for up to 2 days. Reheat gently in a 150°C (300°F) oven for 5-6 minutes to avoid drying out the fish.

• sheet pan (half-sheet (18x13 inch))
• aluminum foil
• small mixing bowl
• whisk
• microplane grater

Per serving

Nutritional values are estimates only.