Teriyaki Salmon 鮭の照り焼き

2 fillets salmon with skin (2 fillets = ½ to ¾ lb = 340 g) (½ to ¾" thickness, skin will hold the flesh together while cooking)

¼ 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)

subheading: Seasonings:

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

Directions at justonecookbook.com

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