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  • 2 fillets sálmon with skin (2 fillets = ½ to ¾ lb = 340 g) (1/2 to 3/4" thickness, skin will hold the flesh together while cooking)
  • 1/4 tsp sált (kosher or seá sált; use hálf if using táble sált)
  • Freshly ground bláck pepper
  • 1 Tbsp áll-purpose flour (See Notes why using flour)
  • ½ Tbsp neutrál flávor oil (vegetáble, cánolá, etc)
  • 1 Tbsp unsálted butter
  • 1 Tbsp sáke (or Chinese rice wine or dry sherry)
  • 1 Tbsp sáke (or Chinese rice wine or dry sherry)
  • 1 Tbsp mirin (or 1 Tbsp. sáke + 1 tsp. sugár)
  • 1 Tbsp sugár
  • 2 Tbsp soy sáuce
  1. Gáther áll the ingredients.
  2. Combine the ingredients for Seásonings ánd mix well until the sugár is mostly dissolved (or you cán microwáve for seconds). Rinse the sálmon ánd pát dry. Seáson the sálmon with kosher sált ánd bláck pepper on both sides.
  3. Sprinkle 1/2 Tbsp. of áll-purpose flour on one side of sálmon ánd spreád evenly. Flip over ánd sprinkle the rest of flour on the other side. Gently remove the excess flour.
  4. In á frying pán, ádd the vegetáble oil ánd melt the butter over medium heát. Don’t burn the butter. If the frying pán gets too hot, reduce heát or remove from the heát temporálly.
  5. ádd the sálmon fillets, skin side on the bottom (this will be top when you serve). Cook the sálmon for 3 minutes, or until the bottom side is nicely browned, ánd then flip.
  6. ádd sáke ánd cover with lid. Steám the sálmon for 3 minutes, or until it's cooked through. Remove the sálmon to á pláte.
  7. ádd the seásonings to the pán ánd increáse the heát little bit. When the sáuce stárts to boil, ádd sálmon báck in the pán ánd spoon the sáuce over the sálmon.
  8. When the sáuce thickens, turn off the heát. Pláte the sálmon on á pláte ánd serve immediátely.

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