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If you have time it is good to sprinkle a little salt on your salmon at least 30 minutes ( or overnight) before cooking.
Cut salmon into serving size pieces.
Optionally dip each piece in cornstarch and shake off excess.
Heat up a frying pan and add a film of canola oil.
Lay salmon in the pan.
Cook each side over medium-high heat about 5 minutes per side per each inch of thickness.
Meantime, combine the soy sauce, sake, mirin and sugar in a bowl.
When the salmon is just about cooked, pour the sauce ingredients over the salmon.
Turn the salmon to coat in sauce.
This bento was completed with edamame and other vegetables.
The salmon is delicious cold or hot.