Each salmon filet should be about 1/2" thick and about 4 ounces. You could also use farmed striped bass or Pacific halibut she says.

Blend the sake and soy sauce in a shallow dish and place the filets skin side down (if there is skin) and marinate for 10 minutes.

Make the teriyaki sauce by blending together the mirin, soy sauce and sugar.

Heat 1 Tbs of canola oil in a saucepan large enough  large enough to hold all the fish (or cook in two batches). Take the fish out of the marinade and blot with a paper towel to remove the excess. Cook skin side down for 5 minutes, then turn and cook another 1 minute. Remove to a plate and peel off the skin. (I fed this to the dogs and they loved it!)

Drain the excess oil from the pan and add the teriyaki sauce and cook for a minute until thickened slightly. Return the salmon to the pan and spoon some of the sauce over the fish. Cook another minute or so, until done. (Note: I overcooked mine a tad. I'm not used to cooking fish and thought a minute wasn't enough! It was still good and moist but I think it would have been better with a minute less of cooking.)

Place one piece of fish on each plate and spoon the sauce over it.