This marinade is straightforward and consistently effective. One of my preferred salmon dishes. Serve with baby sweet corn and sesame noodles.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup light soy sauce
- ¼ cup sake
- ¼ cup mirin (sweetened Asian wine)
- 2 tablespoons white sugar
- 2 (6 ounce) salmon fillets
- 2 tablespoons vegetable oil
Instructions
- Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
- Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.
Nutrition Facts
| Calories | 600 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 0 g |
| Protein | 36 g |
| Saturated Fat | 6 g |
| Sodium | 1903 mg |
| Sugars | 24 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is super simple and lovely! I made a an addition of sprinkled scallions on top and a substitution of sauvignon blanc for mirin
I used this recipe to marinate the salmon and some mahi mahi. I then grilled the fish. My boys scarfed it down. So Yummy!!
This was very tasty with a hint of sweetness. I cooked it on medium heat so it wouldn’t burn and it turned out great. Will make again.
altho this recipe didnt really have any reviews, i was excited to try it as i like the flavor of those marinade ingredients. i had my salmon marinated for a day and was even worried the salmon would be too salty/sweet. i was also worried about the possibility of the salmon burning black as that’s what happens w/sugar when heated. when i cooked it per the recipe directions, my salmon did burn/turn black and it wasnt even cooked all the way through! tried to salvage it to make it at least edible by covering it and letting it sit so it cooks, but well, pretty disappointing 🙁
Although there is no such thing as “Salmon Yakitori,” since “Yakitori” roughly means “cooked bird,” this recipe still works well with fish, too.