Salmon Teriyaki

Make the teriyaki: combine soy, mirin, sake, sugar in a small pan. Bring to a simmer and reduce by half — it should coat the back of a spoon with a glossy sheen. Stir in the ginger juice off the heat.

Pat the salmon completely dry. Salt lightly. Heat the neutral oil in a non-stick pan until shimmering. Lay the salmon in skin-side down. Don't move it. After 4 minutes the skin should be deeply crisp — that's the only way it releases cleanly. Flip, 30 seconds.

Pour off the oil. Add the teriyaki to the pan and let it bubble around the salmon for 30 seconds, spooning glaze over the top. Plate skin-side up so it stays crisp.