Make the teriyaki sauce by mixing all of the ingredients in a bowl until the sugar has dissolved.

Prep the salmon: Wash each piece of salmon and pat each side dry with paper towels. Then sprinkle on some salt and pepper on each side of the salmon. Finally, sprinkle flour on each side of the salmon and use your hands to remove any excess.

Cook the salmon: Get out either a large skillet or large pan, place it over medium heat, and melt the butter in it. Then transfer the salmon pieces to the hot pan and let them cook on one side for 3 to 4 minutes, or until they have become browned up. Flip the salmon pieces and pour in the tablespoon of sake. Cover the pan with a lid and let the salmon finish cooking for another 3 to 4 minutes. Once that’s done remove the salmon from the pan and set aside.

Finish the dish: Add the teriyaki sauce to the pan, turn the heat up to high, and let it come to a boil. Then place the salmon back into the pan and spoon the sauce over the salmon. Let this continue to cook until the sauce has thickened, about 1 more minute.

Plate the salmon, pour some of the extra teriyaki sauce over each piece, and garnish with some green onion and toasted sesame seeds.