Teriyaki Salmon

Step 1: To draw the water out of the salmon, sprinkle with a few grains of salt. Let sit for 30 minutes, or up to a day in the fridge.

Step 2: Cut the slab of salmon into individual serving size pieces about 1 to 1 1/2 inches thick. Optional: Coat each piece in cornstarch - this will make the sauce a bit thicker.

Step 3: Heat up a frying pan with a little cooking oil, and put in the salmon in one layer. Cook each side over medium-high heat until browned. Make sure you brown the skin side, too.

Step 4: While the salmon is cooking, combine the soy sauce, sake, mirin and sugar in a bowl. When the salmon is just about cooked, add all the sauce ingredients at once into the pan. Careful - it will sizzle and spit a bit.

Step 5: Rapidly turn the fish pieces so that they are coated in the sauce. The sauce will thicken up as the moisture evaporates. When the salmon is a deep golden brown, remove from pan.