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Ingredients
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Salmon & Marinade
Finishing & Garnish
Method
Salmon & Marinade
Prepare salmon
Pat the salmon fillets dry with paper towels. Check for any pin bones and remove with tweezers if present. Lightly score the skin in two or three shallow diagonal slashes (don’t cut into the flesh) to help render and crisp the skin.
Make marinade
In a shallow bowl or dish large enough to hold the fillets, combine 3 tbs sake, 2 tbs soy sauce, 1 tbs mirin, 1 tsp granulated sugar, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp neutral oil, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until sugar dissolves and the mixture is homogeneous.
Marinate salmon
Place the salmon fillets skin-side down in the marinade. Spoon some marinade over the top so every fillet is coated. Cover and refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in sake/soy). Reserve the remaining marinade.
Bring to room temperature
About 10 minutes before cooking, remove the salmon from the fridge to take the chill off; keep it covered.
Cook & Finish
Pan-sear salmon
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tsp neutral oil and swirl to coat. Shake off excess marinade from fillets and reserve. Place salmon fillets skin-side down in the pan. Press gently with a spatula for 10 seconds to ensure skin contact. Cook without moving 4–5 minutes, until the skin is crisp and the salmon is cooked about two-thirds of the way up the side.
Flip and glaze
Carefully flip the fillets and cook the flesh side 1–2 minutes more for medium (adjust time for thickness and preferred doneness). During the last 30–45 seconds, pour the reserved marinade into the pan and spoon it over the fillets, letting it reduce slightly and glaze the salmon. If the pan is smoking or the marinade is burning, reduce heat to medium-low and add a splash (1–2 tbs) of water or sake to loosen the glaze.
Finish with sesame oil
Remove the pan from heat and brush or drizzle 1/2 tsp toasted sesame oil over the fillets for aroma.
Rest and serve
Transfer the salmon to a warm plate and let rest 2 minutes. Sprinkle with thinly sliced scallions and toasted sesame seeds. Serve with lemon wedges on the side for squeezing over the fish.
