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In a small bowl, mix together sake, mirin, soy sauce, and sugar.

Pat the salmon fillets dry with paper towels. This helps achieve a crispy skin.

Season both sides of the salmon with salt and pepper.

Lightly coat both sides of the salmon with flour and shake off any excess.

Heat the oil in a frying pan over medium-high heat. Once the oil is shimmering, add the salmon skin-side down.

Cook for 3 minutes without moving until the skin is golden and crispy. Flip and cook the other side for 2 minutes.

Add the sake and butter to the pan, then cover with a lid and steam for 2 minutes.

Remove the lid and add the teriyaki sauce. Using a spoon, repeatedly glaze the salmon by spooning the sauce over the top until it becomes glossy and thick, about 1-2 minutes.

Transfer to a plate and serve immediately with steamed rice and your favorite vegetables.