Quick and delicious – it doesn’t much easier than this! This Japanese-style glazed salmon is marinaded in sake, soy sauce, mirin, brown sugar and ginger and served with a mouthwatering Dijon and brown sugar glaze, turning ho hum into something spectacular!
The marinade also works great with vegetarian dishes and can easily be used as a glaze rather than marinade. Serve with rice and my Japanese Daikon and Carrot Coleslaw or sautéed spinach…or for that matter, anything else you might like to eat alongside salmon.
Japanese-Style Glazed Salmon
- 4 salmon filets, rinsed
- sea salt and freshly ground pepper
- 1-2 tablespoons extra-virgin olive oil
- 2 tablespoons green onions, green parts only, diced thinly
- 1 tablespoon toasted sesame seeds
- 1/4 cup sake (60 ml)
- 1/4 cup dark soy sauce (60 ml)
- 1 tablespoon mirin (sweet Japanese rice wine)
- 1/4 cup brown sugar (50 g)
- 1 tablespoon fresh grated ginger
- 1/3 cup brown sugar (65 g)
- 2 1/2 tablespoons Dijon mustard
- In a medium bowl, mix together the sake, soy sauce, brown sugar, mirin and ginger. Season the salmon filets with salt and pepper and place them in a shallow dish (or plastic freezer bag) and add the marinade. Cover and chill for at least 2 hours; turning once or twice.
- Preheat the oven to 450°F / 250°C.
- In a small saucepan, combine the brown sugar and mustard. Heat over low heat until simmering and the brown sugar is completely dissolved.
- In a baking dish brushed with olive oil, place the salmon, skin side down. Brush with the glaze and bake for 8-10 minutes until just cooked, depending on thickness of the filets.
- Meanwhile, in a small skillet, toast the sesame seeds, stirring occasionally, until lightly browned, about 2 minutes.
- Top the filets with any remaining glaze and garnish with green onions and sesame seeds. Serve immediately.
Alternatively, this marinaded and glazed salmon dish can also be made in a skillet; the salmon can be cooked on high for 4-5 minutes. Be sure to use a high smoke-point oil such as grape seed oil or canola oil. Olive oil has a low smoke point and can become acrid. If you are determined to use olive oil, then use extra light olive oil. (Better yet, throw it on the grill, it's done in a jiffy!) - Volia, a quick and delicious glazed salmon!
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