Remove the fish from the refrigerator and debone it. Next, you’ll pat it dry (front and back) with a paper towel to remove any excess moisture. Dry skin equals a crispy skin which is always so tasty!
Lightly score the skin of the fish using a knife. This will prevent the fish from constricting and cooking unevenly when you place it in the hot pan.
Season it with salt and pepper and let it sit for 15 -20 minutes before cooking.
Grab 2 sauté pans. One for the fish and one for the sauce. While the fish is coming up to room temp, we will prepare the sauce.
In a large sauté pan, over medium heat add the water, garlic, liquid amino, brown sugar, and red pepper flakes. Stir well.
Next, you’ll combine ½ cup of water and the cornstarch to form a slurry. Pour the slurry into the teriyaki sauce. This will act as the thickening agent for the sauce. Stir continuously to prevent sticking.
Once the sauce is getting thicker, you’ll add the orange juice. Stir until it reaches the thickness you desire and turn off the heat.
Next, over medium / high heat, you’ll add the canola oil or vegetable oil to the hot pan.
Gently place the salmon in the hot oil skin side down.
Depending on the thickness of the filet, you will cook it for about 6 minutes on each side.
This will give a thicker filet about a medium to medium well temperature.
Once cooked to your liking, you’ll remove the fish from the pan, and top it with the teriyaki sauce.
Garnish with some toasted sesame seeds and chopped scallions.
Serve immediately and enjoy!