Quick Japanese Salmon
Pan-Seared Salmon with Soy Mirin Glaze
A simple marinade of soy, mirin, and sake works overnight to season the salmon through and through. The same mixture becomes a glossy pan sauce as the fish sears, creating layers of flavor without any extra work.
JapaneseAsianDinnerGluten FreeQuick Meals
Ingredients
- 2 filletssalmon fillets, 5 oz each
- 1 tbspsoy sauce
- 3 tbspmirin
- 1 tbspsake
- ½ tbspneutral oil
Instructions
- Mix the soy sauce, mirin, and sake in a ziplock bag, then add the salmon fillets. Press out as much air as possible before sealing and refrigerate for at least 3 hours, preferably overnight. The longer marination gives you more flavor penetration.⏱ 3 hrs
- Warm the oil in a non-stick pan over medium heat. You want the pan hot enough that the salmon sizzles when it hits, but not so hot that the skin burns before the flesh cooks through.
- Place salmon skin-side down in the pan and let it sear undisturbed for 2-3 minutes until the skin releases easily and turns golden. If it's browning too fast, dial back the heat slightly.⏱ 2 min 30 sec
- Spoon the leftover marinade over the top of each fillet, then flip and cook the flesh side for 2 minutes more, or until it reaches your preferred doneness. The marinade will bubble and reduce as it hits the hot pan.⏱ 2 min
- Transfer the salmon to plates and let it rest for 2 minutes before serving. This brief pause helps the juices redistribute and prevents them from running when you cut into the fish.⏱ 2 min