Pan-Seared Salmon Teriyaki with Crisp Asparagus

In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, and grated ginger to create the teriyaki sauce. Set aside.

Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper if desired.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable. Cook for 4-5 minutes until the skin is crispy and golden.

Flip the salmon fillets. Add the trimmed asparagus to the skillet alongside the salmon. Pour half of the prepared teriyaki sauce over the salmon and asparagus.

Continue to cook for another 4-6 minutes, basting the salmon and asparagus occasionally with the sauce, until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).

Remove the salmon and asparagus from the skillet and transfer to serving plates. Pour the remaining teriyaki sauce over the salmon and asparagus.

Serve immediately, optionally garnished with sesame seeds or chopped green onions.