Teriyaki Salmon with Sautéed Bok Choy
Homemade teriyaki sauce, a proper sear, and a glaze that builds in the pan. This is the benchmark.
Step 1 – The Sauce
Combine the soy sauce, mirin, sake, sugar, grated ginger, grated garlic, and sesame oil in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about a quarter. It should coat the back of a spoon lightly at this stage and will continue to reduce in the pan with the salmon. Remove from the heat and set aside. The sauce can be made up to a week in advance and stored in the refrigerator.
Step 2 – The Salmon
Pat the salmon fillets dry on all sides with paper towels and season lightly with kosher salt on the flesh side only. The teriyaki sauce carries significant salt, so restraint here is important. Heat a large skillet over medium-high heat until hot, then add the neutral oil and swirl to coat. Lay the fillets flesh-side down in the pan and cook without moving for 3 to 4 minutes, until deeply golden. The sear on the flesh side is the structural foundation of this dish. Don't rush it or cut it short. Flip the fillets and cook for 1 minute on the skin side.
Step 3 – The Glaze
Pat the salmon fillets dry on all sides with paper towels and season lightly with kosher salt on the flesh side only. The teriyaki sauce carries significant salt, so restraint here is important. Heat a large skillet over medium-high heat until hot, then add the neutral oil and swirl to coat. Lay the fillets flesh-side down in the pan and cook without moving for 3 to 4 minutes, until deeply golden. The sear on the flesh side is the structural foundation of this dish. Don't rush it or cut it short. Flip the fillets and cook for 1 minute on the skin side.
Step 4 – The Bok Choy
While the salmon rests, heat a separate skillet over medium-high heat and add the neutral oil. Place the bok choy halves cut-side down and cook for 2 to 3 minutes without moving until lightly charred. Flip and cook for another minute until just tender. Divide the jasmine rice among four plates or bowls. Place a salmon fillet alongside each serving and arrange the bok choy on the plate. Spoon any remaining teriyaki glaze from the pan over the salmon. Scatter the sliced scallions and toasted sesame seeds over the top and serve immediately.
