Salmon Teriyaki

• ½ cup sake
• ¼ cup mirin (sweet Japanese rice wine)
• ¼ cup soy sauce
• 1 tablespoon vegetable oil
• 4 6-ounce skin-on, boneless salmon fillets (about 1 inch thick)

Kosher salt

Sansho powder (for serving; optional)

• Sansho powder, made from the ground berries of the prickly ash tree, can be found at Japanese markets and online.

1. Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
2. Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
3. Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
4. Serve sprinkled with sansho powder, if desired.