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Sweet-and-Savory Glazed Salmon
This speedy and simple Japanese-inspired salmon dish is packed with flavor thanks to the marriage of sweet mirin, dry sake and salty, umami-rich soy sauce. We brush the fillets with some of the mixture, then reduce the rest to a syrupy glaze that is spooned on at the finish. A crisp salad of thinly sliced sweet onion and baby bok choy provides a fresh, crunchy counterpoint to the boldly seasoned fish. If you have some furikake, a Japanese condiment of sesame, seaweed and other seasonings, use it in place of the toasted sesame seeds. Or if you have nori snacks, crumble some up and sprinkle them on as a garnish.
4
Servings
Tip
Don’t sear the salmon over high heat. The mirin mixture brushed over the fillets is high in sugar and can burn quickly. Instead, we rely on gentle cooking throughout, ensuring the sugars caramelize rather than scorch.
45 minutes
Ingredients
Directions
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01In a small bowl, stir together the mirin, sake and 2 tablespoons of the soy sauce. Brush some of the mixture onto all sides of the salmon. Let stand for 15 minutes, brushing again halfway through; reserve the remaining mirin mixture. Meanwhile, in a colander, toss together the bok choy, onion and ½ teaspoon salt; rub the salt into the vegetables until wilted. Rinse under cold water, then drain and pat dry. In a medium bowl, toss the vegetables with the vinegar and remaining 1 tablespoon soy sauce; transfer to a platter, forming a bed for the fish.
Reviews
May 13, 2024
Amazing
Followed the recipe to the letter, with one small exception. The filets were farm raised and fairly thick, so finishing 'off heat' wasn't going to work. Left the heat on very low, with the lid on for maybe 5-8 minutes, checking the temp frequently. Removed from the heat exactly at 120-degrees F and it was perfect! New favorite.
April 12, 2023
Home Run
This dish is spectacular. I followed the directions exactly, but with two salmon filets (so we had extra unused glaze in the final step). It is very easy and off the charts delicious. For the first part of frying the salmon I cooked toward the longer end of the suggested timeframe with farm-raised Atlantic salmon, and the crust was a bit on the dark side; if you are comfortable with going a tad less, I would recommend it, and that’s what I’ll do next time. But even with that caveat, I loved it.
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