For the glaze:
¼ cup soy sauce
2 tbsp. mirin
½ cup low-sodium chicken broth
½ tsp. sugar
1½ tsp. grated fresh ginger
1 clove garlic, minced
2 tsp. cornstarch
3 tbsp. cold water

For the salmon:
1 large egg white
2 tbsp. cornstarch
4 salmon fillets, about 8 oz. each
¼ cup sesame seeds
¼ cup vegetable or canola oil

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  • step 1: HideShow Images

    To make the glaze, combine the soy sauce, mirin, chicken broth, sugar, ginger and garlic in a small bowl; whisk to blend.  In another small bowl, combine the cornstarch and water and whisk until smooth.

  • step 2: HideShow Images

    To make the salmon, combine the egg white and cornstarch in a shallow dish.  Whisk to blend.  Brush the skinless side of each salmon fillet with the egg white mixture.  Place the sesame seeds in a second shallow dish.  Dip the side of the salmon fillets with the egg mixture in the sesame seeds and press gently to coat completely.

  • step 3: HideShow Images

    Heat the oil in a large skillet over medium-high heat.  When the oil is hot, place the salmon in the pan, coated side down, and cook for about 5 minutes or until the sesame seeds are golden brown.  Turn and continue cooking an additional 3 minutes or until cooked through.  Remove to a plate, tent with foil, and set aside.

  • step 4: HideShow Images

    Pour off any oil remaining in the skillet and lower the heat to medium.  Add the soy sauce mixture to the pan and simmer for 2 minutes, stirring constantly.  Whisk in the cornstarch-water mixture and continue simmering until the sauce has thickened, about 1 minute more.  Serve immediately with the warm salmon fillets.