½ cup sake
¼ cup mirin (sweet Japanese rice wine)
¼ cup soy sauce
1 tablespoon vegetable oil, plus more if needed
4 6-ounce skin-on, boneless salmon fillets (about 1 inch thick)
Kosher salt
Sansho powder (for serving; optional)

Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside. 

Heat 1 tablespoon oil in a large skillet over medium-high. Season salmon lightly with salt. Working in batches and adding more oil if needed, cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate. 

Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes. 

Serve sprinkled with sansho powder, if desired.

Note: Sansho powder, made from the ground berries of the prickly ash tree, can be found at Japanese markets and online.

Serves: 4

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