Pan-Fried Teriyaki Salmon (& Baked)

Pan Fried

1. Whisk together all the ingredients for the teriyaki sauce till well-mixed. Add the kelp if using.
2. Pat dry the skin of the salmon (to ensure it is crisp later) and place skin-up in the sauce. Turn the salmon all round so that all sides are well-coated. 
3. Let the salmon come to room temperature, in the marinade, with the skin facing up.Note: we want the raw salmon to come to room temperature before cooking (10-20 minutes) but don't leave it out for too long (food safety.) Definitely do not leave out for more than 2 hours (or less in some warmer climates!)
4. Heat up the pan on medium-high heat then rub the surface of the pan with a knob of butter butter or drizzle with oil. Note: the butter is not traditional but I like the flavor it brings.
5. Once the oil is hot, press the salmon skin down for 10 seconds so that it doesn't buckle up. Let the salmon cook for 3 minutes. Do not move it!Note: be careful as some oil will splatter.
6. Gently flip the salmon. Lower the heat to medium and cook for 5-7 minutes or till the salmon is cooked. (It should flake easily and be opaque when done.) Baste the sides from time to time.
7. Once the fish is cooked, plate it. If your sauce has not thickened sufficiently, turn up the fire and let it cook down to a nice glaze before switching off the fire. You can also add ½-1 Tablespoon of butter to make the sauce richer if you like.
8. Return the fish to the pan and turn it in the sauce till coated. Serve skin side up and enjoy!

Baked

1. Place a rack in the middle of the oven; preheat to 400F/ 200C/ Gas Mark 6.
2. Line a baking tray (you can use aluminium foil or parchment paper, sprayed with oil or nonstick cooking spray.)Note: If broiling later, use foil as parchment paper can catch fire!
3. Before baking, let the salmon come to room temperature. Brush the marinaded salmon with more of the marinade then bake, skin side down, for 10-15 minutes (or till cooked) depending on the thickness and type of salmon. Note: You may want to baste the fish with the marinade halfway through baking!
4. Whilst the fish is in the oven, boil down the marinade in a small saucepan to cook off any bacteria.
5. Remove the cooked salmon from the oven and brush with more (cooked) sauce. Let the fish rest for a few minutes before cutting!Note: Do not baste with uncooked marinade at this point as it has been in contact with the raw fish and contains bacteria! If your salmon doesn't have that nice dark glaze, you can finish up by broiling for a few minutes at the end.