Skip to main content
LoginSign Up
Sweet-and-Savory Glazed Salmon

Sweet-and-Savory Glazed Salmon

By Courtney HillApril 4, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

This speedy and simple Japanese-inspired salmon dish is packed with flavor thanks to the marriage of sweet mirin, dry sake and salty, umami-rich soy sauce. We brush the fillets with some of the mixture, then reduce the rest to a syrupy glaze that is spooned on at the finish. A crisp salad of thinly sliced sweet onion and baby bok choy provides a fresh, crunchy counterpoint to the boldly seasoned fish. If you have some furikake, a Japanese condiment of sesame, seaweed and other seasonings, use it in place of the toasted sesame seeds. Or if you have nori snacks, crumble some up and sprinkle them on as a garnish.

Tip

Don’t sear the salmon over high heat. The mirin mixture brushed over the fillets is high in sugar and can burn quickly. Instead, we rely on gentle cooking throughout, ensuring the sugars caramelize rather than scorch.

Ingredients
  • ¼

    cup mirin

  • 2

    tablespoons sake

  • 3

    tablespoons soy sauce, divided

  • 4

    6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry

  • 8

    ounces baby bok choy, trimmed and sliced lengthwise about ¼ inch thick

  • 1

    medium sweet onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 2

    tablespoons unseasoned rice vinegar

  • 1

    tablespoon neutral oil

  • 1

    teaspoon sesame seeds, toasted

Step 1

In a small bowl, stir together the mirin, sake and 2 tablespoons of the soy sauce. Brush some of the mixture onto all sides of the salmon. Let stand for 15 minutes, brushing again halfway through; reserve the remaining mirin mixture. Meanwhile, in a colander, toss together the bok choy, onion and ½ teaspoon salt; rub the salt into the vegetables until wilted. Rinse under cold water, then drain and pat dry. In a medium bowl, toss the vegetables with the vinegar and remaining 1 tablespoon soy sauce; transfer to a platter, forming a bed for the fish.

Step 2

In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Add the fillets flesh side down and cook, undisturbed, until browned on the bottoms, 3 to 4 minutes. Flip the fillets, then cover the pan and remove from the heat. Let stand until the thickest parts of the fillets reach 120°F or are nearly opaque when cut into, 5 to 8 minutes.

Step 3

Place the fillets on the vegetables. Return the skillet to medium-high and add the reserved mirin mixture. Simmer, stirring, until syrupy, about 2 minutes; spoon over the salmon. Sprinkle with the sesame seeds.