Sprinkle salmon all over with a little salt and let sit for 20-30 minutes to draw out fishiness.

In a small bowl, mix together soy sauce, sake, mirin and sugar. Set aside.

Cut salmon into individual servings about 1.5” wide. Coat each piece in flour/starch.

Over medium-high, heat up frying pan/skillet with a little oil. Add salmon in one layer.

Cook each side of salmon about 2 minutes or until brown. Make sure to crisp up the skin side as well.

When salmon is just about cooked, add all the sauce ingredients in one go. Rapidly turn the fish pieces in the sauce until it begins to thicken and coat the fish.

Serve salmon on a plate, skin side away from the diner if you want to be proper. Optionally serve with a green garnish (such as shiso leaves, thinly sliced green onion, or even a couple of shishito peppers, green beans or snap peas) and/or toasted sesame seeds.