Salmon Teriyaki

Yes, make the glaze up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently in a small saucepan over low heat, stirring constantly, about 2-3 minutes. Do not cook the salmon ahead—it's best freshly seared.

Substitute 1 tbsp honey mixed with 1 tsp rice vinegar (or regular vinegar). The flavor will be slightly less complex but acceptable. Avoid adding extra soy sauce as a substitute, which would make the glaze too salty.

Overcooked salmon—the fillets continued cooking as they rested after the pan. Remove them from heat at 125°F (medium-rare), not 130°F. Also avoid skipping the skin sear; crispy skin insulates the flesh and keeps it moist.

Yes, but it's less authentic. Sear salmon skin-side down in an oven-safe skillet on the stovetop for 4 minutes, then transfer to a 400°F oven for 6-8 minutes until the thickest part reaches 125°F. Skip the flip. The skin won't be as crispy. Finish with glaze on the stovetop afterward.

Steamed white rice, jasmine rice, or sushi rice are traditional. Add steamed broccoli or bok choy for a vegetable. Pickled ginger and cucumber salad are classic sides.

Store salmon and glaze separately in airtight containers for up to 3 days. Reheat salmon gently in a 350°F oven for 5 minutes (do not use microwave, which dries it out). Warm glaze in a small saucepan and spoon over the fish before serving.