Salmon in Teriyaki sauce

Take 4 salmon fillets and sprinkle them with a pinch of salt and a bit of sugar. Let them rest for about 10 minutes. After the resting time, wash the salmon fillets, dry them and flour them. Then, take a pan and pour some extra virgin olive oil. When the pan is hot, cook the salmon until it turns golden in color. Once the salmon has been cooked, you can prepare the teriyaki sauce. Put in a saucepan 100 ml of mirin, 100 ml of rice wine, 100 ml of soy sauce, 25 g of sugar and fresh grated ginger to taste, without exaggerating the quantity, boil all the ingredients over medium heat. Dry the pan in which the salmon fillets were cooked and place the fish inside the pan pouring the teriyaki sauce over it. Cook the fish and teriyaki sauce over medium-low heat until the sauce begins to caramelize. Once the sauce has started to caramelize, remove the salmon from the pan and add some sesame seeds, grated daikon and spring onion. The dish is ready.