Teriyaki Salmon

Method

1. Run clean fingertips along the fillets and remove pin bones. Pat the fish thoroughly dry and season lightly with salt. Combine soy sauce, mirin, sake or water, sugar and glaze water in a small jug; add ginger if using.
2. Dust fish very lightly with flour and shake off excess. The thin coating helps the glaze cling, but should not resemble a thick breading. Heat a nonstick skillet over medium heat and add the oil.
3. Place salmon skin-side down, or presentation-side down if skinless, and press gently with a spatula for a few seconds to keep it flat. Cook for 4–5 minutes without constant moving, until the lower edge turns opaque.
4. Turn carefully and cook the second side for 3–4 minutes, adjusting for thickness. Check the thickest centre reaches 63°C. Remove finished fillets to a warm plate rather than leaving thin pieces to overcook while reducing sauce.
5. Pour off excess fat from the skillet, leaving a thin film. Add the prepared glaze and simmer over medium-low heat for 2–3 minutes until lightly syrupy. Watch closely because the sugar can burn quickly in a shallow pan.
6. Return salmon for 20–30 seconds and spoon glaze over the top, or spoon the hot reduced sauce directly over fish already on the plate. If the glaze becomes sticky like toffee, loosen it with a tablespoon of water rather than adding more soy sauce.
7. Finish with spring onion and sesame seeds and serve at once. Cooking does not guarantee complete alcohol removal from mirin or sake; use commercially alcohol-free mirin-style seasoning and water when necessary, adjusting sugar to its label sweetness.