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.
Course: Grilled, Pan Fry
Cuisine: Asian, Japanese
Keyword: Japanese Salmon recipe
Author: Nagi | RecipeTin Eats
2salmon fillets(5 oz / 150 g each)
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.
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.