For Pan Seared Teriyaki Salmon

Make the Teriyaki Sauce: Whisk together soy sauce, mirin, sake, honey, garlic, ginger, optional red chili flakes, and cornstarch in a small bowl.

Heat the Pan: Heat a large non-stick skillet over medium-high heat. Add a small amount of oil if needed.

Cook the Salmon: Place the salmon fillets in the skillet, skin-side down, and cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon and cook for another 3-4 minutes until the salmon is cooked through. Remove the salmon from the skillet and set aside.

Thicken the Sauce: In the same skillet, pour in the prepared sauce. Bring the sauce to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until the sauce thickens.

Combine and Serve: Return the cooked salmon fillets to the skillet, spooning the thickened sauce over them to coat evenly. Sprinkle with sliced green onions and sesame seeds before serving.