24 (6-ounce) salmon fillets
Rice flour, as needed
1/2 cup butter
1/2 cup vegetable oil
1 cup Kikkoman Gluten-Free Soy Sauce
Dredge 1 salmon fillet per serving in rice flour and pat off excess. Sauté salmon in 1 teaspoon butter and 1 teaspoon oil until golden on both sides and cooked through. Drizzle 2 teaspoons soy sauce around salmon and shake pan to mix soy sauce with oil and butter. Transfer salmon to plate and pour soy sauce mixture over.