Salmon-Honey Teriyaki

• 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:

• mix the soy, mirin, sake, and honey during a resealable bag. Add the salmon and blend to coat. Refrigerate for one hour or up to eight hours.

• take away the salmon, reserving the marinade. Heat a skillet or sauté pan over medium-high heat. When hot, swirl within the oil. Sear salmon, a pair of minutes per aspect.

• flip heat to low and pour within the reserved marinade. Spoon the preparation glaze over the highest of the salmon fillets till you've got a sticky, shiny glaze coating the fish, another one to a pair of minutes; the glaze can bubble and thicken within the pan whereas you are spooning it over the salmon.

• Use a fish spatula to rigorously elevate the salmon out of the pan and onto a serving plate.