• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections 15 Minute Meals

Japanese Salmon with Mirin and Soy Sauce

By:Nagi
Published:8 Jul '14Updated:20 Mar '19
36 Comments
Recipe v

This is a classic, simple, Japanese salmon marinade used in thousands (millions!) of Japanese households every day. With only 3 ingredients in the marinade, it takes all of 30 seconds to prepare and 6 minutes to cook, making this the ultimate 10 minute meal!

Authentic, classic Japanese marinade - only 3 ingredients, amazing flavour. Great with any fish. #fish #marinade #Japanese

Japanese Salmon recipe

This is an authentic, simple Japanese marinade that can be used for any fish but is especially great with salmon.

In this recipe I’ve cooked this by pan frying but it is really great broiled/grilled too. With pan frying you get a really crispy skin (which I love) and the wonderful caramelisation, and with broiling/grilling, the exterior is less caramelised making it softer and a bit juicier which is also delicious. But with both, the inside is the same – moist and incredibly juicy (make sure you don’t overcook it!). If you are cooking salmon without skin, I recommend broiling/grilling it as flipping salmon without skin is quite difficult.

The salmon marinade is classic Japanese flavours – soy sauce, mirin and sake. It doesn’t get anymore “Japanese” than that! The fish really needs to be marinaded overnight (or 3 hours at the absolute minimum) because it’s not a “saucy” dish – all the flavour is in the marinade and it needs the time to infuse into the fish.

The most important thing to remember with this Japanese salmon is to cook it over medium heat – because of the sugar in the mirin, if you cook it over too high heat then the sugar will burn before the inside of the fillet is cooked. If you have trouble regulating the heat on your stove, then I recommend broiling/grilling it instead.

As you can see from the photo below, I love my salmon just cooked so the inside is a gorgeous coral colour and out-of-this-world juicy, infused with the flavours of the marinade. I only marinated it for 3 hours – the absolute minimum time. If you marinade it overnight, which is the recommended time (or even up to 24 hours for an oily fish like salmon) then your salmon will be slightly stained with the marinade.

This is also a great recipe for the BBQ – the smoky flavours add another dimension and the marinade is made for BBQ-ing! This is a great simple recipe to add to your repertoire. – Nagi x

Authentic, classic Japanese marinade - only 3 ingredients, amazing flavour. Great with any fish. #fish #marinade #Japanese

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Japanese Salmon with Mirin and Soy Sauce

Author: Nagi | RecipeTin Eats
Prep: 1 min
Cook: 6 mins
Total: 7 mins
Grilled, Pan Fry
Asian, Japanese
5 from 6 votes
Servings2
Tap or hover to scale
Print
This is a classic, simple, everyday way of cooking fish with an amazing flavour that is being made in millions of Japanese households every day. With only 3 ingredients in the marinade (and no chopping!), it takes all of 30 seconds to prepare. Be careful to ensure you cook it over medium heat and no higher - because of the sugar in the mirin, if you cook it on too high a heat the sugar will burn before the inside has been cooked.

Ingredients

  • 2 salmon fillets (5 oz / 150 g each)
  • 1 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp sake
  • 1/2 tbsp oil

Instructions

  • Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
  • Heat 1/2 tbsp oil in a non stick pan over medium heat.
  • Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
  • Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
  • Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

Recipe Notes:

1. To broil/grill, preheat the broiler/grill on high. Use the oil to grease a tray, then place the salmon on it and place under the broiler/grill (about 5 inches / 15 cm from the heat source) until cooked to your liking. The general rule of thumb is 10 minutes per 1" / 2.5 cm thickness of the fillet (measure the thickest part of the fish).
2. Nutrition per serving.
Salmon Soy Mirin Nutrition

Nutrition Information:

Serving: 215gCalories: 307cal (15%)Carbohydrates: 11.1g (4%)Protein: 35g (70%)Fat: 14.4g (22%)Saturated Fat: 2g (13%)Cholesterol: 78mg (26%)Sodium: 724mg (31%)Potassium: 701mg (20%)Sugar: 6.1g (7%)Vitamin A: 150IU (3%)Calcium: 60mg (6%)Iron: 1.3mg (7%)
Keywords: Japanese Salmon recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

Previous Post
Cinnamon French Toast Sticks
Next Post
Mexican Fried Rice

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




36 Comments

  1. WL says

    November 13, 2020 at 5:20 am

    5 stars
    Excellent! Marinated overnight, it took almost no time to fry up in a pan. The hubs who has never fond of fish practically inhaled it all. A 5* recipe. Thanks!

    Reply
  2. WY says

    September 14, 2020 at 9:30 pm

    I just marinated the fish and realised that I would not be free to cook it tomorrow. Is it fine if I leave the fish in the marinade for 2 days?

    Reply
  3. Jun says

    August 27, 2020 at 9:01 am

    Has anyone tried making this with salmon steak instead of fillet? I’ve never done that, but I got salmon steak today and was curious to try it for this classic Japanese recipe 🙂

    Reply
  4. Peta says

    August 25, 2020 at 7:20 pm

    5 stars
    Its another Ripper from Nagi!
    Lovely skicky marinade with great flavour. Served with Asian coleslaw and another salad.

    Reply
  5. Wiw says

    June 13, 2020 at 11:46 pm

    Nagi, do you think this could be used for black cod? I’m not sure what to make with my cod. I’m not experienced with fish dishes.

    Reply
    • Nagi says

      June 15, 2020 at 5:01 pm

      Hi Wiw – yes that will work fine here! Love to know how you go! N x

      Reply
      • wiw says

        July 6, 2020 at 2:08 am

        5 stars
        I marinaded these salmon fillets overnight and cooked in my air fryer. They were perfectly cooked and seasoned. My son who has never liked salmon asked for seconds!

        Reply
  6. Fran schmitt says

    July 2, 2019 at 9:10 am

    I saw a recipe where the radishes andvonion were put in a bag and massaged to make water. Does this go on top of marinated rice and salmon

    Reply
    • Nagi says

      July 2, 2019 at 5:43 pm

      Never hear of it Fran, sounds interesting!

      Reply
  7. maggie says

    March 7, 2019 at 3:21 pm

    Hi Nagi,
    Is soy sauce light soy or dark soy? Thanks

    Reply
    • Nagi says

      March 7, 2019 at 7:30 pm

      Hi Maggie, when I write “soy sauce” I’m referring to regular soy. Light soy and dark soy are different again just for more confusion!

      Reply
  8. Ann says

    December 21, 2018 at 3:01 am

    Is sake the same as cooking sake?

    Reply
    • Nagi says

      December 21, 2018 at 9:12 pm

      Yes you can use cooking sake ☺️

      Reply
  9. Ann says

    December 20, 2018 at 12:39 pm

    There are different kinds of Mirin at the store. Are you using ‘regular’? Would seasoned Mirin work?

    Reply
    • Nagi says

      December 21, 2018 at 9:41 pm

      Hi Ann, what are the ingredients in the seasoned Mirin?

      Reply
      • Ann says

        December 23, 2018 at 11:04 pm

        Hi Nagi, totally embarrassed but I was looking at rice vinegar. I know, completely different! 😬
        I’m all set now. Bought the ingredients and making tonight! Thank you!!!

        Reply
  10. Jen says

    January 23, 2018 at 8:41 am

    hello, I was wondering if you could help me with a few tips.

    I want to broil the salmon fillet for a party.

    1. At Costco, i usually get the ones without skin, should I still do 10 min? Also, my broiler default says 525 degrees. it doesn’t say “high”, is 525 degrees F sound right?

    2. If i do find a fillet with skin, do i broil it with skin side up or skin side down?

    3. I will be using 2 long fillets, and therefore the thickness varies. should I cover the thinner parts with aluminum foil at 8 min in or just let it cook? will it dry out?

    Reply
  11. Trish | Spoonful Of Butter says

    December 8, 2017 at 2:42 pm

    Hi, Nagi! Will it still taste good if I omit the sake? Or do you have a recommended substitute for it? 🙂

    Thank you!

    Reply
    • Nagi says

      December 17, 2017 at 5:26 pm

      Hi Trish! Chinese cooking wine or dry sherry is a great sub! N x

      Reply
  12. Lana T. says

    November 22, 2017 at 9:39 pm

    ah gosh, I feel so unlucky. Lots of these Japanese recipes include that WITH mirin. At my local market, in the asian section, I can only find mirin. It’s very upsetting. I suppose I’ll turn to Amazon.

    Reply
    • Nagi says

      November 23, 2017 at 6:21 am

      Hi Lana! Yes Mirin is one of the 3 key ingredients in Japanese cooking! 🙂 N x

      Reply
  13. Steven says

    October 22, 2017 at 10:56 am

    Nagi you need to reintroduce this recipe. This is so awesome. Subtle Japanese flavors. Wow.

    Reply
    • Steven says

      October 22, 2017 at 10:58 am

      Just curious can the sake be replaced with dry sherry like some of your recipes. I did and it was good but wondering if sake would have been different.

      Reply
  14. Tamarra says

    September 6, 2017 at 7:04 pm

    My new go-to salmon recipe. Everyone loved it! I baked the pieces in the oven at 200 and reduced the leftover marinade as a sauce.

    Reply
    • Nagi says

      September 7, 2017 at 3:00 pm

      That’s great to hear Tamarra! Thanks for letting me know! N xx

      Reply
      • Tamarra says

        October 5, 2017 at 12:43 pm

        5 stars
        5 stars- My family won’t let me make salmon any other way! I’ve discovered my local Asian store has a bigger bottle of mirin compared to the Obento brand I get from woolies but it has 14% alcohol. Which is the more authentic one to use? Which brand do you use? Thanks Nagi!

        Reply
        • Nagi says

          October 5, 2017 at 3:32 pm

          Hi Tamarra!!! DEFINITELY the one from the Asian store, my mother would have my head if I used Obento brand (well, she caught me with it once and was tut-tutting away, saying how wrong it was!!)

          Reply
  15. Gabe says

    May 20, 2017 at 5:02 am

    5 stars
    I just made this yesterday and this morning. I used sesame oil and cooked on low heat for 4-5 minutes, and it turned out perfect!

    Reply
    • Nagi says

      May 21, 2017 at 8:17 pm

      That’s so fantastic Gabe! I’m so pleased to hear you enjoyed this, thanks for letting me know! N xx ❤️

      Reply
  16. busymomfoodie says

    February 23, 2017 at 5:58 am

    I’m so excited to try this. As a busy mom, I am always looking for something tasty that doesn’t require a lot of chopping and preparation! Thank you.

    Reply
    • Nagi says

      February 24, 2017 at 6:30 am

      OOOH! I hope you enjoy it! N xx

      Reply
  17. chloe says

    February 18, 2017 at 5:46 am

    can i do this without the sake?

    Reply
    • Nagi says

      February 18, 2017 at 12:10 pm

      Sorry Chloe, it’s a pretty key ingredient! 🙂

      Reply
  18. Su says

    August 7, 2016 at 4:49 pm

    5 stars
    Hi Nagi, I’ve made this recipe so many times now and just had to come back to tell you how much the whole family love it. The flavours complement the salmon perfectly and your instructions for cooking are spot on. So quick and so easy – thank you, thank you, THANK YOU!!!

    Reply
  19. Denisse @ LePetitChef says

    July 10, 2014 at 8:41 am

    Yummmm. I love simple. Just need to remember to marinate!

    Reply
    • Nagi | RecipeTin says

      July 10, 2014 at 2:17 pm

      So true! But at least with this one it literally takes 30 seconds to make the marinade!

      Reply

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top