Pan-Grilled Teriyaki Salmon

Steps

1. 1
   In a small bowl, combine sake, mirin, soy sauce, and sugar to make the teriyaki sauce.
2. 2
   Microwave the mixture for 30 seconds, then stir until the sugar dissolves completely.
3. 3
   Season both sides of the salmon fillets with kosher salt and black pepper.
4. 4
   Lightly coat both sides of the salmon with all-purpose flour, removing any excess. The flour helps keep the salmon moist and will thicken the sauce.
5. 5
   Heat a frying pan over medium heat. When hot, add oil and unsalted butter, being careful not to let the butter burn.
6. 6
   Place the salmon skin-side down in the pan, pressing gently for 15 seconds, then flip to cook the presentation side.
7. 7
   Cook the salmon for about 3 minutes until the bottom is golden brown, then flip and cook the other side.
8. 8
   Add sake to the pan, cover with a lid, and reduce heat to low. Steam the salmon for 3-5 minutes until cooked through.
9. 9
   Transfer the cooked salmon to a plate. Add the teriyaki sauce ingredients to the pan, increase the heat slightly, and stir the sauce.
10. 10
    When the sauce begins to boil, return the salmon to the pan. As the sauce thickens, spoon it over the salmon several times.
11. 11
    Turn off the heat and transfer the teriyaki salmon to a serving plate with the thickened sauce spooned over the top.