# What You'll Need:
→ Proteins
01 - 4 salmon fillets, skin-on, approximately 5.3 ounces each
→ Pasta
02 - 12 ounces 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)
# Step-by-Step Guide:
01 - Fill a large pot with salted water and bring to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside, reserving ½ cup pasta water.
02 - Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper on both sides.
03 - Heat vegetable oil in a large skillet over medium-high heat. Arrange salmon fillets skin-side down and cook for 3 to 4 minutes until skin is crisp. Flip and cook for 2 to 3 minutes until just opaque. Transfer salmon to a plate.
04 - Lower skillet heat to medium. Add garlic and half the sliced scallions, stirring for about 1 minute until fragrant.
05 - In the skillet, stir in soy sauce, mirin, sake (if using), and unsalted butter. Continue mixing until butter melts and sauce becomes slightly thickened.
06 - Add drained spaghetti to the skillet and toss to coat evenly. Use reserved pasta water as needed to loosen the sauce. Finish with a drizzle of sesame oil.
07 - Flake salmon into large chunks and gently fold into pasta, or place whole fillets atop the noodles.
08 - Divide pasta among serving plates. Top with remaining scallions and toasted sesame seeds. Serve with lemon wedges if desired.
