|Combine the mirin, soy sauce, brown sugar, and Tabasco in a small measuring glass and whisk until the sugar dissolves. (Sometimes we just sprinkle the sugar on both sides of the salmon since it never fully dissolves.)|
|In a large Ziplock or Foodsaver bag, pour the marinade over the salmon. Seal bag and marinate salmon steaks in the fridge for at least an hour or up to overnight.|
|When ready to cook the salmon, whisk the olive oil, lemon juice, sesame oil, salt, and Tabasco together in a small measuring glass. Reserve.|
|Preheat the non-stick skillet over medium-high heat. When hot, add the salmon, then pour the remaining marinade on top of it.|
|Cover and cook the salmon for about 3-4 minutes, or until the bottoms of the fish are browned and tops are cooked from the steam generated in the covered skillet. We usually use a paring knife to peek into the salmon to check doneness. The salmon steaks should be slightly rare in the center. Additional cooking time is needed if the salmon has skin or is thick.|
|To serve, transfer the salmon to each plate and drizzle with lemon dressing. Sprinkle on the sesame seeds and enjoy immediately.|
source: Adapted from Jacques Pepin’s Fast Food My Way.
We prepared this for our family when we hosted Christmas Eve in 2013. It worked out really well for a party. We simply started cooking the salmon once the eating began then delivered plates of hot salmon to our guests. Everyone loved it!