Teriyaki Salmon | Recipe Cart | Recipe Cart

Ingredients

• 2 fillets salmon with skin ((2 fillets = ½ to ¾ lb = 340 g) (1/2 to 3/4" thickness, skin will hold the flesh together while cooking))
• 1/4 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 Tbsp all-purpose flour (plain flour) ((See Notes why using flour))
• ½ Tbsp neutral-flavored oil (vegetable, canola, etc)
• 1 Tbsp unsalted butter
• 1 Tbsp sake ((or Chinese rice wine or dry sherry))
• 1 Tbsp mirin ((or 1 Tbsp. sake + 1 tsp. sugar))
• 1 Tbsp sugar
• 2 Tbsp soy sauce