Broiled Teriyaki Salmon with a 4-Ingredient Glaze

By Sprig Originals ✓ · cooked up in Sprig

Thick salmon fillets roasted hot and fast, then brushed with a homemade soy-mirin-honey glaze in the last few minutes so the sugars lacquer and caramelize instead of scorching. The glaze takes four ingredients and about six minutes on the stove, and it clings to the fish like the glossy teriyaki you get at a good Japanese counter.

Ingredients

• 1/3 cup soy sauce
• 1/3 cup mirin
• 3 tbsp honey
• 2 tsp finely grated fresh ginger

• 4 fillets skin-on salmon fillets, 6 oz each and about 1 1/4 inches thick
• 2 tsp neutral oil, such as grapeseed or canola
• 1/2 tsp kosher salt

• 2 tsp toasted sesame seeds
• 2 scallions, thinly sliced on the bias
• Steamed short-grain rice, for serving

Instructions

1. Pull the salmon out of the fridge 15 minutes before cooking so it cooks evenly. Pat the fillets very dry on all sides with paper towels — surface moisture is what keeps glaze from sticking.
2. Make the glaze: combine the soy sauce, mirin, honey, and grated ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook 5 to 7 minutes, swirling occasionally, until reduced by about a third and thick enough to coat the back of a spoon in a translucent film. It should measure roughly 1/2 cup. Remove from heat; it will thicken more as it cools.
3. Set an oven rack in the upper third of the oven and heat to 425°F. Line a rimmed baking sheet with foil and lightly oil the foil.
4. Rub the salmon all over with the neutral oil and season the flesh side with the kosher salt. Arrange the fillets skin-side down on the sheet, at least 1 inch apart.
5. Roast for 8 to 10 minutes, until the fish is opaque around the edges but still slightly translucent at the very center of the thickest part (about 120°F on an instant-read thermometer). Do not glaze yet.
6. Switch the oven to broil on high. Brush a generous layer of glaze over the tops and sides of each fillet and broil 6 inches from the element for 90 seconds. Brush on a second layer and broil another 60 to 90 seconds, watching closely, until the glaze bubbles and darkens to a deep mahogany with a few caramelized spots. Pull it the moment you smell the sugars toasting.
7. Rest the salmon on the pan for 3 minutes; the interior will carry over to 130 to 135°F. Brush with one final thin coat of the remaining glaze off the heat for shine.
8. Transfer to plates over steamed rice, spoon any glaze pooled on the foil over the top, and finish with sesame seeds and sliced scallions.

Chef's tips

Nutrition (per serving, estimated)

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