Inspired by Chinese stir-fry flavors, featuring a bold cracked black pepper glaze.
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In a small bowl, whisk together the soy sauce, mirin, brown sugar, ginger, garlic, sesame oil, and cracked black pepper.
Whisk the cornstarch into the sauce mixture until completely dissolved to ensure a smooth glaze.
Pat the salmon fillets dry with a paper towel to ensure the skin gets crispy and the sauce adheres well.
Heat the vegetable oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crisp.
Flip the salmon and pour the sauce mixture into the pan, allowing it to bubble and thicken around the fish.
Spoon the thickening glaze over the salmon repeatedly for 2-3 minutes until the fish is cooked through and glossy.
Remove from heat and garnish with sliced green onions before serving over steamed rice.
