Ingredients
3tbsplow-sodium soy sauce,or tamari for gluten free
3tbspmirin,japanese sweet rice wine
3tbspsake
2tbsphoney
1lbfresh wild salmon fillet,cut in 4 pieces
2tspcooking oil
Preparation
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 salmon, reserving the marinade.
Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon for about 2 minutes on each side.
Turn heat to Low and pour in the reserved marinade. Cover and cook for about 4 to 5 minutes until cooked through.
