Salmon Teriyaki
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Ingredient List can be found below.
Add the Honey, Sake, Mirin and Soy Sauce to a bowl and mix. Then add the Salmon to a container and top with the Teriyaki Sauce. Marinate in the fridge for a minimum of 30min.
To a Hot Frying Pan add the oil and when it starts smoking add the Salmon skin side down. Cook the Salmon until 90% done. Don't worry if the skin blackens a little as it will be thrown away. The skin actually protects the flesh from excessive heat.
When cooked to 90%, flip the fish over so that it is flesh side down and throw in the Teriyaki Sauce made earlier. When the Sauce has caramelised and thickened, remove from heat. Extract the Salmon and peel off the skin. Cut in half and plate.
Spoon and spread the thick glossy Teriyaki Sauce on top of the Salmon and sprinkle with Sesame seeds.
Serve with Hot Japanese Rice.
