Make the teriyaki sauce: In a small bowl, whisk soy sauce, honey (or brown sugar), rice vinegar, mirin (if using), ginger, garlic, and sesame oil. In a separate small cup, stir cornstarch with water to make a slurry and set it aside.

Prep the salmon: Pat the fillets dry. Season lightly with salt and pepper. Dry salmon browns better and helps the glaze cling.

Blanch the snap peas (optional but helpful): Bring a pot of salted water to a boil. Add snap peas for 45–60 seconds, then drain and rinse under cold water. This sets their color and keeps them crisp. If skipping, you’ll simply sauté them a bit longer.

Sear the salmon: Heat a large skillet over medium-high. Add 1 tablespoon neutral oil. Place salmon fillets skin side down and cook without moving for 4–5 minutes, until the skin is crisp and the fish is mostly opaque up the sides.

Flip and finish: Turn the fillets and cook another 1–2 minutes, until just cooked through. Remove to a plate. Salmon continues to cook off heat, so don’t overdo it.

Sauté the snap peas: In the same pan, add a touch more oil if needed. Toss in the snap peas and cook 2–3 minutes over medium-high until bright green and still crisp. Remove to the same plate or keep them in the pan if it’s roomy.

Thicken the sauce: Reduce heat to medium. Pour in the teriyaki mixture. Once it starts to simmer, stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thickened.

Glaze and serve: Return salmon (and snap peas if removed) to the pan. Spoon sauce over the fillets until coated. Garnish with sesame seeds and green onions. Serve over rice or noodles with lime or lemon on the side.