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INGREDIENTS:
3 tablespoons low-sodium soy sauce
3 tablespoons mirin (Japanese sweet rice wine)
3 tablespoons sake
2 tablespoons honey
4 (4 ounces each) skinless salmon fillets
2 teaspoons cooking oil
INSTRUCTIONS:
Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove the salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
Use a fish spatula to carefully lift the salmon out of the pan and onto a serving plate.
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