|Whisk together the mirin, soy sauce, brown sugar, and Tabasco in a small bowl to ensure that all the sugar dissolves.|
|In a large Ziplock or Foodsaver bag, pour the marinade over the salmon. Seal bag and marinate salmon steaks in the fridge for at least an hour or up to overnight.|
|When ready to cook the salmon, whisk all the lemon dressing ingredients (except sesame seeds) together in a small bowl. Reserve.|
|Preheat the non-stick skillet. When hot, add the salmon, then pour the remaining marinade on top of it.|
|Cover and cook the salmon over medium-high heat for about 2 minutes, or until the bottoms of the fish are browned and tops are cooked from the steam generated in the covered skillet. The salmon steaks should be slightly rare in the center.|
|To serve, transfer the salmon to each plate and drizzle with lemon dressing. Sprinkle on the sesame seeds and enjoy immediately.|
source: Jacques Pepin's Fast Food My Way
We prepared this for our family at a Christmas Eve party we hosted in 2013. It worked out really well for a party. We simply started the salmon cooking once the eating began then served piping hot fillets to our guests. Everyone loved it!