Salmon Teriyaki

• 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.

1. Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
2. 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.
3. 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.
4. Serve sprinkled with sansho powder, if desired.

sake, mirin, soy sauce, vegetable oil, salmon, kosher salt, sansho powder, sansho powder

Taken from www.epicurious.com/recipes/food/views/salmon-teriyaki (may not work)