Teriyaki Salmon

4 fillets NZ salmon with skin
1 tsp SIDS SALT & PEPPER
Light sprinkle of SIDS CRAZY LEMON
2 tbsp plain flour
1 tbsp rice bran oil
2 tbsp butter
2 tbsp saké (or Chinese rice wine or dry sherry)
Seasonings:--
2 tbsp saké (or Chinese rice wine or dry sherry)
2 tbsp mirin (or 1 tbsp saké + 1 tsp sugar)
2 tbsp sugar
4 tbsp soy sauce

Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds).
Rinse the salmon and pat dry. Season with SIDS SALT & PEPPER and SIDS CRAZY LEMON on both sides.
Sprinkle ½ tbsp of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
In a frying pan, add the oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
Add the salmon fillets, skin side on the bottom (this will be top when you serve). Cook the salmon for 3 minutes, until the bottom side is nicely browned, then flip.
Add saké, cover with lid then steam the salmon for 3 minutes, until it's cooked through. Remove the salmon to a plate.
Add the seasonings to the pan and increase the heat little bit. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
When the sauce thickens, turn off the heat. Plate the salmon and serve immediately.