Teriyaki Salmon

We try to eat more seafood since it is supposed to be good for us.  We will only eat wild-caught salmon, preferably from Alaska, which has one of the best sustainable fisheries around.
(Seafood Watch Guides)

I usually like to have fish grilled outside, so it doesn't smell up the house.  This recipe from Just One Cookbook is so quick and there are no odors afterwards, a win-win situation.  Also, if you're looking for more Japanese recipes, this is a good site to check.

Seasoning sauce:
1 Tbsp sake or dry sherry
1 Tbsp mirin or (1 more Tbsp sake + 1 tsp sugar)
1 Tbsp sugar
1 1/2 Tbsp Japanese soy sauce

Combine the sauce ingredients above and stir until the sugar dissolves.  Set aside.

8-12 oz wild-caught salmon fillets, about 3/4" thick
salt and pepper
1 Tbsp flour
1/2 Tbsp olive oil
1 Tbsp butter
1 Tbsp sake or dry sherry

1.  Rinse salmon and pat dry.  Sprinkle with salt, pepper, and finally flour on both sides.

2.  Heat the oil and butter in a skillet until the butter melts.  Add the salmon, skin side down, and fry for about 3 minutes or until nicely browned.

3.  Turn over, add the sake, cover and cook for another 3 minutes until cooked through.  Remove to a plate.

4.  Add the prepared sauce to the pan and heat until it begins to boil.  Add the salmon back to the pan and cook until the sauce thickens.

5.  Serve immediately with the sauce spooned over.  Steamed rice and a green salad go nicely with this.