Back to 4 servings 4 skin-on salmon fillets, about 4 ounces (120 g) each, about 3/4 inch (2 cm) thick 0.25 teaspoon kosher salt, half as much if using table salt 0.125 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour, cornstarch or potato starch for gluten-free 0.5 tablespoon neutral oil, for cooking 1 tablespoon unsalted butter, for cooking 2 tablespoons sake, 1 tablespoon for steaming, plus 1 tablespoon in the sauce 2 tablespoons soy sauce, tamari for gluten-free 1 tablespoon mirin, or 1 tablespoon sake plus 1 teaspoon sugar 1 tablespoon sugar blanched green beans, for serving toasted sesame seeds, optional garnish
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1 Step 1: Stir together the soy sauce, mirin, sake and sugar in a small bowl, microwaving briefly if needed until the sugar dissolves.2 Step 2: Pat the salmon dry, season both sides with the salt and pepper, then dust with the flour and shake off the excess.3 Step 3: Heat the oil and butter in a frying pan with a lid over medium heat. Sear the salmon skin side down for about 3 minutes, pressing gently so it does not curl, until the skin is crisp and golden.4 Step 4: Flip the salmon and add 1 tablespoon of sake to the pan. Cover, lower the heat and steam for 3 to 5 minutes until the thickest part reads 125 to 130°F (52 to 54°C) on an instant-read thermometer, with the fish opaque and flaking.5 Step 5: Transfer the salmon to a plate. Add the sauce to the pan and bring it to a boil, then return the salmon and spoon the sauce over it until thickened and glossy.6 Step 6: Turn off the heat, plate the salmon with blanched green beans and drizzle the pan sauce over the top. Finish with toasted sesame seeds if using.getsaucepan.com/r/2900da9d-0483-533b-aa74-9d2ca11b55c9
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