• 2 skin-on salmon filets, cut japanese-style
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tbsp flour
• 1/2 tbsp vegetable or canola oil
• 1 tbsp unsalted butter
• 1-2 tbsp sake

teriyaki sauce

• 1 tbsp sake
• 1 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sugar

1. combine teriyaki sauce ingredients and mix well.
2. season both sides of filets with the salt and pepper.
3. coat both sides of filets with flour. gently press to adhere.
4. heat a frying pan over medium heat with oil and butter.
5. cook salmon for 3 minutes until the bottom is golden brown, then flip.
6. add sake depending on size of the filets (1 tbsp for thin filets and 2 tbsp for thick filets), cover the pan with a lid and reduce heat to low. steam filets for 3-5 minutes until cooked through, then transfer to a plate.
7. add teriyaki sauce to pan and bring to a high simmer, then add salmon back to the pan.
8. spoon the sauce over the salmon. when the sauce thickens, turn off the heat. serve immediately.