4 salmon skinless fillets

Flour for dusting

1 tablespoon grapeseed or other light-flavoured oil

4 lime wedges

For the sauce:

50ml sake 

50ml soy sauce 

25ml mirin

1 tablespoon sugar 

1. Combine the sauce ingredients in a bowl.  

2. Rinse the salmon pieces under cold water, pat dry with kitchen towel and lightly dust with flour. 

3. Heat the oil in a large frying pan and fry the salmon over a medium heat for a few minutes on both sides until almost cooked.

4. Lower the heat and soak up any excess oil with a wodge of kitchen towel.

5. Add the sauce carefully as it will sputter. 

6. Turn up the heat again and allow the salmon to finish cooking as the sauce thickens and caramelises. Watch it carefully as it can reduce very quickly and burn. 

7. Serve with a little of the teriyaki sauce poured over and a wedge of lime.