Low-temperature pan-searing served alongside pungent Korean kimchi for contrast.
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In a small bowl, whisk together the soy sauce, mirin, honey, grated ginger, and minced garlic to create the teriyaki marinade.
Place the salmon fillets in a shallow dish and pour half of the marinade over them, letting them sit for 15 minutes at room temperature.
Heat the sesame oil in a non-stick skillet over medium-low heat; it is crucial to keep the temperature low to avoid toughening the fish.
Place the salmon skin-side down in the pan and cook very slowly for about 6 to 8 minutes, allowing the skin to crisp gently while the heat rises through the flesh.
Carefully flip the fillets and pour the remaining half of the marinade into the pan, basting the fish as the sauce thickens into a glaze.
Continue cooking on low for another 3 to 4 minutes until the salmon is just opaque in the center and the sauce is syrupy.
Remove the salmon from the pan and serve immediately alongside a generous portion of chilled, chopped kimchi.
Garnish the dish with sliced green onions and toasted sesame seeds for added texture and aroma.
