Ingredients
For the salmon:
- 4 salmon filets, rinsed (ca. 700 g)
- 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
For the marinade:
- 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 (muscovado) (50 g)
- 1 tablespoon fresh grated ginger
For the glaze:
- 1/3 cup brown sugar (muscovado) (65 g)
- 2 1/2 tablespoons Dijon mustard
Instructions
- 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 / 230°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 12-15 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. Enjoy!
Nutrition
Notes
- 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. Volia, a quick and delicious glazed salmon!