- 1/2 cup sake
- 1/4 cup mirin (sweet Japanese rice wine)
- 1/4 cup soy sauce
- 1 tablespoon vegetable oil, plus more if needed
- 4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)
- Kosher salt
- Sansho powder (for serving; optional)
- Sansho powder, made from the ground berries of the prickly ash tree, can be found at Japanese markets and online.
- Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
- Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
- Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
- Serve sprinkled with sansho powder, if desired.
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