This original recipe was created by Nigella Lawson. I did a GKC makeover and its terrific.
¼ cup mirin (Japanese sweet rice wine)
¼ cup light brown sugar (do not substitute dark brown sugar)
¼ cup soy sauce
4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
½ cup water
1 tablespoon rice vinegar
2 scallions, halved and sliced into fine strips
Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 –10 minutes, turning once. Meanwhile, set a very large non-stick skillet (or two smaller ones) on the stove and heat over medium-high heat.
Place the salmon fillets in the hot, dry pan – nice sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn fillets over, reduce heat to medium, and add marinade and water to pan (if using two pans, add marinade and water to both). Cook for 3-5 minutes more, until fish reaches desired doneness. If sauce looks like it’s reducing or thickening too quickly, just add a bit of water (a few tablespoons at a time). Do not let it burn. Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add rice wine vinegar to sauce and stir.
Pour sauce over salmon fillets, top with scallions and serve.