1.Heat oils in large frying pan; cook salmon, skin-side down, 3 minutes or until skin is golden. Turn salmon; cook 2-3 minutes or until rare. Remove from pan; cover to keep warm.
2.Discard oil from pan. Add butter, sake, sauce, mirin, sugar and ginger; stir until sugar dissolves. Bring to the boil; cook, stirring, about 2 minutes or until sauce thickens slightly.
3.Serve salmon drizzled with glaze.
Check for bones; pull them out with clean tweezers. Serve salmon with steamed rice and a green salad.Note