Step 1

For the sauce:

Step 2

In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.)

Step 3

Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat.

Step 4

My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet.

Step 5

Preheat oven to 425F.

Step 6

Lightly coat an oven-proof skillet with olive oil and heat on medium-high.

Step 7

Season the salmon with a little kosher salt & fresh cracked pepper.

Step 8

When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up.

Step 9

Sear, without moving it around for 3-4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes.

Step 10

Spoon the remainder of the sauce over the salmon and serve hot.