3 Tbs. low-sodium soy sauce
3 Tbs. mirin (Japanese sweet rice wine)
3 Tbs. sake
2 Tbs. honey
1 lb. fresh salmon fillet
2 tsp. 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 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. Cover and cook for 4 to 5 minutes, until cooked through.
