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Salmon Teriyaki

['1/2 cup sake', '1/4 cup mirin (sweet Japanese rice wine)', '1/4 cup soy sauce', '1 tablespoon vegetable oil, plus more if needed', '4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)', 'Kosher salt', 'Sansho powder (for serving; optional)', 'Sansho powder is made from the ground berries of the prickly ash tree.']

Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
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.
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.
Serve sprinkled with sansho powder, if desired.

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