Ingredients
3 tbsp low-sodium soy sauce (or tamari for gluten free)
3 tbsp mirin (Japanese sweet rice wine)
3 tbsp sake
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces
2 tsp cooking 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, 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.
