|Combine the mirin, soy sauce, brown sugar, and Tabasco in a small measuring glass and whisk until the sugar 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. The salmon steaks should be slightly rare in the center.|
|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!