Season the salmon on both sides with salt, pepper, and garlic powder.
Dust the salmon well with the flour. Heat olive oil in a pan, and cook both sides of the salmon over medium heat.
For people who like salmon skin, make sure to cook it thoroughly on the skin side. Tongs are useful for this. When the salmon is browned on all sides, remove from pan and plate.
There should be some juices leftover in the pan. Add lemon juice, mirin, and butter. Cook over low heat. Finally, add katakuriko (dissolved in water) and continue to cook until the sauce begins to thicken.
Return the salmon to the pan. When it has thoroughly been coated with the sauce, the dish is done.
Serve on a plate with some pretty green vegetables.
Story Behind this Recipe
I decided to play around with the flavours of my usual saute.
2 tablespoons of lemon juice might be too sour, so please adjust the amount to suit your taste. If you reduce the amount of lemon juice, add in a corresponding amount of sake to make up the liquid.