Make this easy weeknight salmon teriyaki for a guaranteed crowd-pleasing lunch or dinner:
1 medium scallion, thinly slicedTo a small pot set over medium-high heat, add the mirin, soy sauce, sake, and sugar. Bring to a boil and cook, stirring continuously, until the sugar dissolves, 1–2 minutes. Remove from heat and let the sauce cool to room temperature, about 20 minutes.
To a large zip-top freezer bag, add the salmon and the marinade, press out any excess air, seal the bag, and turn a few times to coat the fish. Transfer to the fridge and marinate for at least 4 and up to 12 hours. Heat a grill or grill pan to medium-low heat. Remove the salmon from the bag ; set the fish aside on a plate to come to room temperature.
To a small pot, add the marinade, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce has reduced by half, about 15 minutes. Place the salmon, skin-side-down, on the grill or grill pan, and cook, turning once and basting with the reduced marinade occasionally, until just cooked through, 4–5 minutes per side. Transfer the fillets to a platter, drizzle with any remaining marinade, and garnish with scallions and sesame seeds.
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