Japanese Salmon with Mirin and Soy Sauce
User Reviews
5
Japanese Salmon with Mirin and Soy Sauce
Description
The recipe involves marinating salmon fillets in a blend of soy sauce, mirin, sake, and a touch of neutral oil for at least three hours or overnight. This helps infuse the fish with subtle sweetness and umami without overpowering it. The marinated salmon is cooked skin-side down in a nonstick pan over medium heat, which crisps the skin and protects the delicate flesh.
Careful heat control prevents burning and retains the salmon’s moistness. The flesh side is then cooked briefly after flipping, reaching a preferred medium-rare doneness with a moist center. Resting the fish allows carryover cooking to finish gently.
An alternative cooking method uses broiling or grilling with similar timing. This dish pairs well as a simple main, highlighting the interplay of sweet and salty marinade balanced with crispy skin and tender flesh.
Ingredients
- 2 salmon 5 oz / 150 g each, fillets
- 1 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp neutral cooking oil generic cooking oil
Instructions
- Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
- Heat 1/2 tbsp oil in a non stick pan over medium heat.
- Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
- Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
- Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.
Notes
- Broil or grill the salmon by placing it about 5 inches from the heat source; cook approximately 10 minutes per inch of fillet thickness.
- Grease the broiling tray with oil before placing the salmon to prevent sticking.
- Let the salmon rest a few minutes after cooking for the heat to distribute and doneness to settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 215g | |
| Calories | 307cal | 15% |
| Carbohydrates | 11.1g | 4% |
| Protein | 35g | 70% |
| Fat | 14.4g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 724mg | 30% |
| Potassium | 701mg | 15% |
| Sugar | 6.1g | 12% |
| Vitamin A | 150IU | 3% |
| Calcium | 60mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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