Focuses on achieving a perfectly crunchy skin while keeping the flesh tender and glazed.
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Pat the salmon skin extremely dry using paper towels and use a sharp knife to gently scrape away any residual moisture from the surface of the skin.
Whisk together the soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan; simmer over medium heat until reduced by half into a syrupy glaze.
Season only the flesh side of the salmon with salt, leaving the skin bare to prevent moisture draw-out which inhibits crisping.
Place a cold stainless steel or cast iron skillet over medium-high heat with the oil, and once shimmering, place the salmon skin-side down.
Immediately press down firmly on each fillet with a weighted press or spatula for 60 seconds to prevent the skin from curling and ensure even contact.
Lower the heat to medium and cook undisturbed for 6-7 minutes until the skin is golden and glass-like, and the flesh is cooked 70% of the way through.
Flip the fish briefly for 30 seconds to kiss the flesh side with heat, then add the butter to the pan and baste the skin to deepen the color.
Remove the salmon from the pan, rest it skin-side up on a wire rack, and brush only the flesh sides with the warm teriyaki reduction before serving.
