Sake Batayaki (Butter-Soy Salmon with Mushrooms)

Method

1. 1

   Pat the salmon dry and season both sides lightly with salt and pepper.

2. 2

   Melt half the butter in a large skillet over medium-high heat and lay the salmon skin-side down. Cook undisturbed 4 minutes until the skin crisps.

3. 3

   Flip and cook the other side 3 minutes until nearly cooked through, then lift onto a plate.

4. 4

   Add the remaining butter to the same pan with the mushrooms and garlic, and cook, stirring occasionally, until golden, about 4 minutes.

   💡 Let the mushrooms sit a moment between stirs — constant stirring steams them instead of browning them.

5. 5

   Pour in the soy sauce and swirl it through the mushrooms and butter until it bubbles into a glossy sauce, about 30 seconds.

6. 6

   Return the salmon to the pan, spoon the mushroom-butter sauce over the top, and scatter with spring onion before serving.