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Japanese Salmon

Japanese Salmon

This Japanese Salmon features tender, juicy fillets marinated in soy sauce, mirin, and sake, then pan-seared to perfection. The savory-sweet glaze delivers authentic umami flavors in under 20 minutes, making it an elegant yet simple dish for weeknights or entertaining.
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Prep Time 3 hours
Cook Time 8 minutes
Total Time 3 hours 8 minutes
Servings: 2 fillets
Course: Dinner, Main Course
Cuisine: ASIAN, Japanese
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Salmon & Marinade
  • 2 fillets salmon skin-on, about 150 g / 5 oz each
  • 1 tbsp soy sauce or tamari for gluten-free
  • 3 tbsp mirin Japanese sweet rice wine
  • 1 tbsp sake or dry white wine substitute
For Cooking
  • 1/2 tbsp neutral oil canola, vegetable, or sunflower

Method
 

  1. Marinate the salmon: Place salmon fillets in a resealable bag or dish. Add soy sauce, mirin, and sake. Seal and marinate in the fridge overnight, or at least 3 hours.
  2. Prepare the pan: Heat oil in a nonstick skillet over medium heat.
  3. Cook skin-side down: Place salmon skin-side down, cooking 2–3 minutes until golden and crisp.
  4. Add marinade & flip: Pour remaining marinade over salmon, flip, and cook another 2 minutes until glazed and cooked to your liking.
  5. Rest & serve: Remove salmon, rest 2 minutes, then serve with rice, vegetables, or miso soup. Garnish with sesame seeds or green onions if desired.

Notes

✔ Marinate overnight for maximum flavor, or at least 3 hours if short on time. ✔ Reduce leftover marinade separately for a stronger glaze. ✔ Works well with trout or mackerel. ✔ Use tamari for a gluten-free version. ✔ Store leftovers in the fridge for 2 days or freeze cooked salmon up to 1 month.