Salmon Teriyaki

• 1/4 cup Soy sauce
• 1 tablespoon Sugar
• 1 tablespoon Mirin
• 1 1/2 teaspoons Sake
• 4 Skin-on salmon fillets (about 6 ounces each and about 3/4-inch thick)
• 1 tablespoon Mild vegetable oil

In a small bowl, stir together the soy sauce, sugar, mirin, and sake until the sugar dissolves.

Run your fingers over the flesh side of the salmon fillets to check for pin bones, removing them with your fingers, or needle-nose pliers.

Pat the salmon dry with paper towels. Arrange the salmon in a single layer in a smallish baking dish. Pour the marinade over the salmon and turn the fillets to coat them. Cover and refrigerate for 30-40 minutes.

In a large frying pan over medium heat, warm the oil. When the oil is hot remove the fillets from the marinade, allowing any excess to drip off, and place the fillets in the pan, skin side down. Reserve the marinade. Cook the salmon until the skin is golden brown and crisp, about 3 minutes. Using a long, thin, flexible spatula, carefully flip the fillets and cook until the top of the salmon is light brown and the middle is slightly translucent for medium-rare, about 2 minutes more. If you notice the glaze on the fillets starting to burn, reduce the heat to medium-low.

Pour the reserved marinade over the salmon fillets and gently shake the pan to distribute the sauce evenly. Cook until the sauce is reduced to a syrup and the salmon is dark brown, 1 to 2 minutes longer.

Transfer the salmon filets and sauce to individual plates and serve hot.

Servings: 4