4 salmon fillets (about 4 ounces each)
salt and pepper to taste
Cooking spray
1 tablespoon of vegetable oil
2 tablespoons of sesame seeds
2 tablespoons sliced green onion
1/3 bottle Teriyaki Sauce (Or For Homemade Teriyaki Sauce: 2 tablespoons soy sauce; 1/4 cup water 1 1/2 tablespoons brown sugar 1 teaspoon minced garlic 1 teaspoon minced ginger 2 teaspoons honey 1/2 teaspoon toasted sesame oil 2 teaspoons cornstarch)
Preparation :
(For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil in a small saucepan over medium-high heat. Stir until the sugar dissolves, about 3 minutes. Increase the heat to high and bring to a boil. Stir in the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes, or until the sauce has thickened. Set the sauce aside.)
Heat the oil in a large skillet over high heat.
Season the salmon fillets with salt and pepper to taste. Place the salmon, skin-side up, in the pan and sear until a golden crust forms, about 5 minutes. Flip the salmon and cook for about 5 minutes on the other side, or until cooked through.
Pour the teriyaki sauce over the salmon.
Add the sesame seeds and green onions and serve.
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