Combine the soy sauce, mirin, sake, and honey in a resealable bag.
Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade.
Heat a frying pan or sauté pan over medium-high heat.
When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade.
Cover and cook for 4 to 5 minutes, until cooked through.