Serves: 4 servings (6 oz salmon portion with sauce)
Ingredients
½ cup sake
¼ cup rice vinegar
⅓ cup low-sodium soy sauce
1 Tbsp fresh ginger, minced
1 Tbsp peanut or sesame oil
1½ lbs skin on salmon, cut into 4 filets
2 tsp sugar
Instructions
In a small bowl, whisk to combine the sake, rice vinegar, soy sauce, and ginger; set aside.
Heat the oil in a large, nonstick skillet over medium heat. Once hot, add the salmon skin side down. Sprinkle the flesh of the salmon with the sugar and cook for 4-6 minutes, depending on thickness. Flip and cook 2-3 minutes longer or until salmon is caramelized. Remove salmon to a plate.
Wipe out any residual oil from the skillet and return to the heat. Pour in the sake mixture and increase heat to medium-high. Bring to a boil and reduce to medium; allow to simmer for 4-5 minutes or until reduced by half and thickened. Return salmon to skillet, skin side up and cook for 1-2 minutes. Serve immediately, drizzled with the teriyaki sauce.