Teriyaki Salmon

fillets salmon with skin ((2 fillets = ½ to ¾ lb = 340 g) (1/2 to 3/4" thickness, skin will hold the flesh together while cooking))

kosher salt

Freshly ground black pepper

all-purpose flour ((See Notes why using flour))

neutral flavor oil (vegetable, canola, etc)

unsalted butter

sake ((or Chinese rice wine or dry sherry))

sake ((or Chinese rice wine or dry sherry))

mirin ((or 1 Tbsp. sake + 1 tsp. sugar))

granulated sugar

soy sauce