# Components:
→ Proteins
01 - 4 salmon fillets, skin-on, approximately 5.3 oz each
→ Pasta
02 - 12 oz spaghetti
→ Vegetables & Aromatics
03 - 2 tablespoons vegetable oil
04 - 3 garlic cloves, finely minced
05 - 2 scallions, thinly sliced, plus extra for garnish
→ Sauce
06 - 3 tablespoons soy sauce
07 - 2 tablespoons mirin
08 - 1 tablespoon sake, optional
09 - 1 tablespoon unsalted butter
10 - 1 teaspoon sesame oil
→ Garnishes
11 - 1 tablespoon toasted sesame seeds
12 - Lemon wedges, optional
# Directions:
01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and reserve 1/2 cup pasta water.
02 - Pat salmon fillets dry and season with salt and pepper.
03 - Heat vegetable oil in a large skillet over medium-high heat. Place salmon skin-side down and cook 3 to 4 minutes until the skin crisps. Flip and cook another 2 to 3 minutes until just cooked through. Remove from skillet and set aside.
04 - Reduce heat to medium. In the same skillet, add minced garlic and half the scallions; sauté for about 1 minute until fragrant.
05 - Add soy sauce, mirin, sake (if using), and butter to the skillet, stirring until butter melts and sauce slightly thickens.
06 - Add drained spaghetti to the skillet, toss to coat in sauce. Incorporate reserved pasta water as needed to adjust consistency. Drizzle with sesame oil.
07 - Flake the salmon into large pieces and gently fold into the pasta or serve whole fillets atop the pasta.
08 - Divide pasta among plates. Sprinkle with remaining scallions and toasted sesame seeds. Serve with lemon wedges, if desired.
