Jet makes his own teriyaki sauce and shares how to get a flavorful brown crust on this tender, seared salmon dish!Get the recipe ▶ https://foodtv.com/3PppP9VSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Salmon TeriyakiRECIPE COURTESY OF JET TILALevel: EasyTotal: 30 minActive: 30 minYield: 4 to 6 servingsIngredientsTeriyaki Sauce:2 ounces (60 milliliters) sake3 ounces (90 milliliters) mirin4 ounces (120 milliliters) soy sauce3 tablespoons (45 grams) sugar1 tablespoon (8 grams) cornstarch combined with 1 tablespoon (15 milliliters) waterSalmon Teriyaki:2 pounds (910 grams) salmon filets, deboned and scaledSalt and pepper2 tablespoons (30 milliliters) vegetable oil3 baby bok choy, steamed, for servingToasted sesame seeds, for garnish3 scallions, sliced on the bias, for garnishSteamed white rice, for servingDirectionsFor the teriyaki sauce: Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon and store any leftovers in the refrigerator.For the fish: Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.Cook the other side for another minute. Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it's well coated with the sauce.To serve, cut the baby bok choy into quarters and arrange on a platter. Place the salmon over top and drizzle with the sauce from the pan. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JetTila #InTheKitchenWithJetTila #FoodNetwork #SalmonTeriyaki Jet Tila's Salmon Teriyaki | In the Kitchen with Jet Tila | Food Networkhttps://www.youtube.com/watch?v=6KdHmL2x6x0